As you can tell from the ingredient list, this is not a cake you would want to serve all the time. Make
this cake for a special occasion. You will absolutely love it.

1 cup softened margarine
½ cup softened butter
1 - 8 oz pkg of cream cheese, softened
3 cups sugar
Dash of salt
2 teaspoons vanilla
6 large eggs
3 cups cake flour

(DO NOT PREHEAT OVEN) Combine margarine, butter, cream cheese, and sugar. Beat well. Add
salt and vanilla. Beat well. Add eggs one at a time, beating well after each addition. Add cake flour a
little at a time, beating well. Pour batter into a greased floured 10 inch tube or bundt cake pan. Place
pan in COLD oven. Set oven to 275 degrees and bake for 1 ½ hours or until wooden pick inserted in
the middle comes out clean. Let cool in pan. Turn out on platter and dust with powdered sugar.

3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt

Filling:
8 ounces Cream cheese — softened
4 tablespoons Butter — or margarine
1 cup Powdered sugar
1/2 teaspoon Vanilla

In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ? for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.  Unroll cake.  Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving.  Keep leftover slices refrigerated.  This pumpkin roll freezes well.