PUMPKIN ROLL

This cake is, simply put, to die for! Nobody has tasted it yet without going back for seconds. Nobody has prepared it yet, without it disappearing within a day. It's easy to make, and best of all, it's comparatively low in fat! Can you beat that? I oughtta be canonized for sharing this one with you.

INGREDIENTS

2 tsp confectioners sugar 3 large eggs 1 cup granulated sugar 3/4 cup self-rising cake flour 2/3 cup canned pumpkin puree 2 tsp cinnamon 1 tsp ground ginger 1 tsp ground nutmeg 1 tsp vanilla 1 tsp fresh lemon juice FOR THE ICING: 1 cup confectioners sugar 8-oz. pkg. Neufchatel cheese 1 tsp vanilla

DIRECTIONS

Preheat oven to 325 F. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 tsp of the confectioners sugar. Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla, and lemon juice; beat well. Pour into pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 tsp of confectioners sugar, then roll up cake and towel together, jelly-roll style. Let cool. To make the icing, cream the confectioners sugar, cream cheese, and vanilla in a large bowl. Unroll the cake, spread the icing on top, then re-roll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 tsp. of confectioners sugar. Cut into thin slices.

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