Beat eggs at high speed 5 minutes. Gradually add 1 cup sugar. Stir in pumpkin and lemon juice.
Mix dry ingredients together and fold in pumpkin mixture.
Grease 15 x 10 inch jelly roll pan. Place wax paper on top and grease and flour again. Pour batter onto wax paper.
Bake at 375 degrees for 15 minutes. Let stand 1-2 minutes and turn out on towel sprinkled with confectioners' sugar.
Cream the cream cheese and margarine. Add vanilla. When well creamed add whipped topping and spread on roll. Roll up jelly roll style. Sprinkle with more powdered sugar if desired. Refrigerate unused portion.
|Serving Size: 1 Recipe (1061g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 569 (51%)|
|Amt Per Serving||% DV|
|Total Fat 63.3g||84 %|
|Saturated Fat 16.1g||81 %|
|Monounsaturated Fat 27.7g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 561.9mg||173 %|
|Sodium 56753.6mg||1957 %|
|Potassium 1632.9mg||43 %|
|Total Carbohydrate 103.7g||31 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 91.8g|
|Protein 37.1g||53 %|
Powered by: USDA Nutrition Database
Calories per serving: 1120
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