Pumpkin Roll
3 medium eggs
1 c. granulated sugar
3/4 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ginger
1/2 tsp. cloves
powdered sugar ( 10X sugar )
In a medium bowl, beat eggs for 5 minutes on high speed. Add sugar and mix again.
Stir in pumpkin and remaining ingredients and mix.
Spread into an ungreased baking pan or cookie sheet. Bake at 375 degrees for 10 minutes. Turn out onto a drying cloth or the Tupperware (tm) silicone non-stick mat. Sprinkle with powdered sugar and roll up jelly-roll style and let cool.
Filling:
1 1/2 c. powdered sugar
3 tsp. butter or margarine
1 tsp. vanill extract
6 oz. cream cheese
In a medium bowl, beat all ingredients together until smooth. Unroll cooled cake and frost with the above filling. Roll back up and chill for atleast 2 hours before serving