3 eggs 1 cup of sugar 2/3 cup of pumpkin 1 teaspoon of lemon juice 3/4 cup of self-rising flour 3 teaspoons of pumpkin pie spice
Beat eggs for 5 minutes; gradually add sugar. Stir in remaining ingredients, mixing well. Spread in a well-greased and floured 15 x 10 3/4 x 1 inch jelly roll pan. Top with 1 cup chopped nuts. Bake at 375ºF. for 15 minutes. Turn cake onto a linen towel sprinkled with powdered sugar. Starting at short side roll up towel and all and let set until completely cooled.
Filling
One 8 ounce package of cream cheese 1 cup of powdered sugar 4 tablespoons of butter 1/2 teaspoon of vanilla
Beat filling until smooth. Unroll cake and spread with filling. Reroll cake and place on plate. Dust with powdered sugar. Refrigerate covered in foil.
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