Ingredients: |
Ingredients: Cake:
powdered sugar
¾ c all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
3 large eggs
1 c granulated sugar
⅔ c Libby's 100% Pure Punpkin
1 c chopped walnuts (optional
Filling:
1 pkg (8 oz) cream cheese, at room temperature
1 c powdered sugar, sifted
6 tbsp butter or margarine, softened
1 tsp vanilla extract
powdered sugar (optional)
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Directions: |
Directions:For Cake:
Preheat oven to 375º. Grease 15x10-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 mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13-15 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.
For Filling:
Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixing bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap at least one hour. Sprinkle with powdered sugar before serving, if desired. |
This recipe for Pumpkin Roll is from