Ingredients: |
Ingredients: 1/4 cup powdered sugar
3/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)
Filling:
1 8 oz. package cream cheese, room temperature
1 cup powdered sugar,, sifted
6 tbs. butter or margarine, softened
1 tsp. vanilla extract
Powdered sugar (optional for decoration)
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Directions: |
Directions:Cake:
Preheat oven to 375'. Grease 15 x 10 inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. If using a dark colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. roll up cake and towel together, starting with narrow end. Cool on wire rack.
Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. |
This recipe for Pumpkin Roll is from