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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jean Garvin
  • Yield: 16-20 servings
  • Cake:
  • 3 eggs
  • 2?3 cup pumpkin
  • 3?4 cup plain flour
  • 1 tsp. ginger
  • 1 tsp. nutmeg
  • 1 cup sugar
  • 1 tsp. lemon juice
  • 1 tsp. baking soda
  • 1?2 tsp. salt
  • Filling:
  • 8 oz. cream cheese
  • 1 tsp. vanilla
  • 1 cup confectioners sugar
  • 1 tsp. melted butter
Mix all ingredients. Spread onto greased and floured 16- by 11-inch cookie sheet.
Bake 15-20 minutes at 350 degrees.
When done, turn cake onto kitchen towel and sprinkle with confecitoners sugar.
Roll with towel into a long roll and refrigerate to cool. Allow plenty of time to refigerate as it must be completely cool before doing next step.
Mix all ingredients.
When cake is cooled, unroll and spread on filling.
Roll the cake back up and wrap in foil. Refrigerate.
Cut into slices and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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