Yield: 1 Servings
|⅔ cup||Canned pumpkin|
|1 teaspoon||Baking soda|
|1 pack||(8-oz) cream cheese; at room temperature|
|½ cup||Powdered sugar|
|¼ cup||Oleo; softened|
Beat eggs well; add sugar and blend into pumpkin. Sift all dry ingredients together, and blend in the egg mixture. Pour batter onto a greased cookie sheet with sides; bake at 350 degrees for ten to fifteen minutes. Roll in towel, as you would roll up a rug, to cool.
Filling: Beat all ingredients together; spread over unrolled cake. Reroll cake, and store in refrigerator. Slice when ready to serve. This can also be frozen.
Posted to recipelu-digest Volume 01 Number 398 by soulvision@...
(Rhonda R. Selby) on Dec 23, 1997