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Sunday, April 19, 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:
  • For cake:
  • 3 eggs
  • 1 cup sugar
  • 2â�„3 cups pumpkin
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • 3â�„4 cup self-rising flour
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • For filling:
  • 8 oz. cream cheese, softened
  • 4 TBS butter
  • 11â�„2 cups powdered sugar
  • 1â�„2 cup chopped nuts
  • 1 tsp. vanilla
Preheat oven to 350 degrees.
Mix eggs, sugar, pumpkin, lemon juice and vanilla together. Stir in flour, cinnamon and pie spice. Pour batter into two greased and floured 9-inch-by-13-inch pans. Bake for 15 minutes.
Beat filling ingredients until combined and set aside.
Place two sets of two paper towels on a counter and cover them with powdered sugar. As soon as the cakes are done baking, remove them onto the paper towels. Use the paper towels to roll up the cakes, leaving them there until cooled. Then unroll and spread with cream cheese filling. Roll the cakes up again, wrap in foil and store in the refrigerator.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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