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Pumpkin Cake Roll

Susie O

one Csugar
2/3 Cpumpkin, cooked or canned
3/4 C  biscuit/baking mix
2 tground cinnamon
one tpumpkin pie spice
1/2 tground nutmeg
one Cchopped nuts
 confectioner's sugar
6 ozcream cheese, softened
1/4 CNo Salt Added butter, softened
one Cconfectioner's sugar
one tvanilla extract

In a mixing bowl, beat eggs. Gradually add sugar, mixing well

Stir in pumpkin. Mix well

In another bowl, combine biscuit mix, cinnamon, pumpkin pie spice and nutmeg. Add to egg mixture and mix well

Line a 15 x 10 x 1 pan with waxed paper. Spread batter evenly into pan. Sprinkle with nuts

Bake at 375° for 13-15 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes

Turn cake onto a linen towel dusted with confectioner's sugar. Remove the waxed paper and roll up the cake in towel, starting with a short side. Cool on a wire rack

For filling: In a mixing bowl, beat cream cheese, sugar, butter and vanilla until smooth

Unroll cake. Spread filling over cake to within 1 inch of edges. Gently roll up. Place seam side down on a platter. Refrigerate until serving

Sodium content in milligrams
3 eggs 189
2/3 C canned pumpkin 8
3/4 C Bisquick baking mix     1103
2 t cinnamon 2
1 t pumpkin pie spice 1
one C   unsalted almonds 24
6 oz cream cheese 750
1/2 C no salt added butter 6
Recipe total = 2083 mg

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