Pumpkin Roll

by Donna Schauers

Add together and beat:

3 eggs - beat for 5 minutes

1 cup sugar 

1 cup pumpkin

1 tsp vanilla

Sift together and add to above mixture:

3/4 cup flour

1/2 tsp salt

1 tsp ginger

1 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg

chopped nuts

Mix all ingredients together and spread on greased (thick) jelly roll pan and sprinkle with chopped nuts.  Bake at 375° for 15 minutes.  Make sure cake is loosened at edges.  Turn out (upside down) immediately and roll (roll from the long side) in a dishtowel sprinkle with powdered sugar.  Refrigerate till cool (approx 1 hour)

While cooling, make the filling:

Beat till soft:

1 - 8oz package cream cheese

1 cup powdered sugar

Add:

1/2 tsp vanilla

4 Tbsp margarine

Beat all ingredients till think and fluffy.  Roll out cake and spread filling.  Reroll and refrigerate till ready to eat (approx 8 hours)