Pumpkin pie spice
Butter or margarine,
Sifted powdered sugar
FROM: Kim Smith (The Unicorn & Dragon-Nashville, TN <<Mail Only>> (1:116/35))
Garnishes: Sweetened whipped cream, chopped pecans
Grease and flour a 15- X 10- X 1-inch jellyroll pan; set aside.
Beat eggs in a large bowl at high speed with an electric mixer until thick; gradually add sugar, and beat 5 additional minutes. Stir in pumpkin and lemon juice.
Combine flour and next 5 ingredients; gradually stir into pumpkin mixture. Spread batter evenly in prepared pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375 degrees for 12 to 15 minutes.
Sift 1 to 2 Tbsp powdered sugar in a 15- X 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn cake out onto sugared towel. Starting at the narrow end, roll up cake and towel together; let cake cool on a wire rack, seam side down.
Beat cream cheese and butter in a large bowl at high speed with an electric mixer; gradually add 1 cup powdered sugar and vanilla, beating until blended.
Unroll cake; spread with cream cheese mixture, and carefully reroll.
Place cake on plate, seam side down. Garnish with whipped cream or pecans if desired. Yield: 10 servings
Contributed by Marie Harris of Sevierville, TN Source: Southern Living, December 1991