Pumpkin-apricot Creme Roll

---------- Recipe via Meal-Master (tm) v8.02

Title: PUMPKIN-APRICOT CREME ROLL
Categories: Desserts
Yield: 12 servings

Baker's Joy No Stick Spray
3/4 c All-purpose flour
1 1/2 t Pumpkin pie spice
1/2 t Cinnamon
1 t Baking powder
1/2 t Salt
3 Eggs
1 c Granulated sugar
2/3 c Canned pumpkin
1 t Lemon juice

---------------------------APRICOT-CREME FILLING---------------------------
2 pk Cream cheese, softened
-(3 oz)
1/2 c Margarine or butter,
-softened
4 c Sifted confectioners sugar
1 1/2 t Vanilla extract
1 c Canned apricot filling

Preheat oven to 375'F. Spray a 15x10x1" jelly roll pan with BAKER'S JOY.

Sift together first 5 ingredients; set aside.

In large mixer bowl, beat eggs at high speed 5 minutes, until thick. Reduce
to medium speed. Add sugar, pumpkin and lemon juice. Mix 2 minutes.

By hand, carefully fold sifted dry ingredients into pumpkin mixture. Spread
batter evenly into prepared pan.

Bake at 375'F. for 15 minutes. Immediately turn out onto towel dusted with
sifted confectioners sugar. Roll up tightly in towel. Cool completely on
wire rack.

While cake is cooling, prepare filling.

*** APRICOT-CREME FILLING AND TOPPING ***

In small mixer bowl cream together softened cream cheese and margarine or
butter until fluffy. Reduce speed to low.

Gradually add confectioners sugar one cup at a time, mixing well after each
addition. Increase to medium-high speed; mix 2 minutes until fluffy.

*** TO ASSEMBLE ***

Unroll cake and spread evenly with 1-1/2 cup cream cheese mixture. Spread
top with 1 cup apricot pastry filling. Using end of towel, re-roll cake
evenly and tightly. Carefully place seam-side down on an oval or
rectangular platter. Decorate top as desired with remaining cream cheese
mixture. Sprinkle with chopped pecans.

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