Ingredients: |
Ingredients: 1/4 cup Powdered Sugar
3/4 cup Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Cloves
1/4 tsp. Salt
3 large Eggs
1 cup Sugar
2/3 cup Pumpkin (the canned kind)
1 cup Walnuts, chopped (these are optional)
1 package (8 oz.) Cream Cheese, softened
1 cup Powdered Sugar, sift
6 tbsp. Butter, softened
1 tsp. Vanilla Extract
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Directions: |
Directions:Heat oven to 375º. Grease a 15x10 inch jelly roll pan and line with wax paper. Grease and flour the wax paper. Sprinkle a cotton kitchen towel with the 1/4 cup powdered sugar.
Cake
Combine the flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl.
Beat the eggs and sugar in a large bowl until thick. Mix in the pumpkin, then stir in the flour mixture.
Spread the mixture evenly into the prepared jelly roll pan. Sprinkle with the nuts.
Bake for 13-15 minutes or until the top of the cake springs back when touched. Loosen the cake right away and turn it onto the prepared towel. Carefully peel off the wax paper. Roll up cake and towel together, starting at the narrow end. Cool on a wire rack.
Filling
Beat the cream cheese, 1 cup powdered sugar, butter and vanilla extract in bowl until smooth.
Carefully unroll the cake and remove the towel.
Spread the cream cheese mixture over the cake. Re-roll the cake. Wrap in plastic wrap and refrigerate at least 1 hour before serving.
Sprinkle with powered sugar to serve. |
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