Squash Or Pumpkin Roll
|Sugar||1⁄4 Cup (4 tbs)|
|Concentrated acesulfame k||1⁄3 Teaspoon (3 Packets)|
|Lemon juice||1 Teaspoon|
|Canned squash/Pumpkin||3⁄4 Cup (12 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
|Fat free cream cheese||6 Ounce|
|Butter extract||1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Concentrated acesulfame k||1⁄2 Teaspoon (4 Packets, 1/8 Teaspoon Each)|
Beat eggs at high speed for 5 minutes until they are thick and light in color.
Gradually add sugar, acesulfame-K, lemon, and squash.
Sift the flour, baking powder, and spices all together and fold into the mixture.
Spread into a 10-in. (25 cm) jelly-roll pan lined with wax paper coated well with non-stick cooking spray.
Spread nuts over the top.
Bake at 375°F (190°C) for 12 minutes, until a toothpick inserted comes out clean.
Turn onto a dish towel.
Roll up with the towel in between.
To make the filling, whip together the cream cheese, margarine, and butter and vanilla extracts.
Slowly add the sugar and acesulfame-K.
Unroll the cake.
Spread filling over the entire cake.
Reroll and chill.