PEANUT PUMPKIN ROLL

Ingredients

Batter:
3 eggs
2/3 cup pumpkin
3/4 cup flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup chopped roasted peanuts
Filling:
1 (8-ounce) package cream cheese, softened
2 tablespoons oleo
1 cup confectioners sugar
1/2 teaspoon vanilla flavoring

Preparation

Preheat oven to 350 degrees. In a small mixing bowl, beat eggs with wisk. Add remainding batter ingredients and beat with wisk. Pour batter into 11-x17-inch cookie sheet (covered with wax paper and greased with peanut oil). Sprinkle chopped peanuts on top of batter and bake 20 minutes. Remove from oven and turn onto rectangular dish cloth covered with confectioners sugar. Roll up into dish cloth (jelly-roll-style); let stand until cool. Combine all filling ingredients and mix well with spoon. Unroll and spread with filling. Roll up again; place in foil and refrigerate over night. Martha Brown, Dale County 1st Place, Cakes Division