HAROLEE'S PUMPKIN ROLL

CAKE:

• 6 eggs

• 2 cups sugar

• 1 1/2 cups canned pumpkin

• 2 teaspoons lemon juice

• 1 1/2 cups flour

• 2 teaspoons baking powder

• 4 teaspoons cinnamon

• 2 teaspoons ginger

• 1-teaspoon salt

• 1-teaspoon nutmeg

• 2 cups chopped pecans or walnuts

FROSTING:

• 1 box powdered sugar

• 1/2-cup butter

• 1-teaspoon vanilla

• 1-cup cream cheese

Beat eggs until light and foamy. Gradually add sugar, pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt and spices. Fold into pumpkin mixture. Spread on 2 greased and floured 15 x 10 x 1 baking pans lined with wax paper. Top with chopped nuts. Bake at 3500 for 15 minutes. Turn out on a terry cloth.

Sprinkle powdered sugar over warm cake. Roll towel and cake up together to cool. Unroll and evenly spread on frosting (about one fourth inch thick). Re-roll and wrap and freeze. Remove the next day, week or month and slice. Makes about 24-30 slices.

FROSTING PREPARATION: Cream butter and cream cheese in food processor. Add sugar and vanilla and blend well.