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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 whole(s) large eggs |
1 cup(s) equal spoonful/splenda |
1 cup(s) canned pumpkin |
1 teaspoon(s) lemon juice |
1 cup(s) self rising flour |
2 teaspoon(s) ground cinnamon |
1 teaspoon(s) ground nutmeg |
1/2 tub(s) cool whip cream cheese frosting in freezer case |
Directions:
1. Cake: Beat eggs and 1 C Equal/Splenda for 5 min in mixing bowl o med. speed of mixer.
2. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
3. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350 oven 5 to 8 min or until wooden pick comes out clean. Cool 3 min in pan, turn out onto a cloth and roll up from the narrow end.
4. Chill in fridge until completely cool.
5. Unroll pumpkin roll and spread with filling. Re-roll.
6. Cover and refrigerate until ready to serve.
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