Ingredients: |
Ingredients: ¼ c. powdered sugar ( to sprinkle on towel)
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 Pumpkin
1 c. walnuts, chopped (optional)
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 for decoration)
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Directions: |
Directions:1. Preheat oven to 375º F. Grease 15 X 10 inch jelly-roll pan; line with wax paper.
Grease and flour paper. Sprinkle a thin, cotton kitchen towel with ¼ c. powdered
sugar
.2. 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.
3. 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.
4. Beat cream cheese, 1 c. powdered sugar, butter and vanilla extract in small mixer
bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over
cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired.
5. Cooking tips. Be sure to put enough powdered sugar on the towel when rolling
up the cake so it will not stick. |
This recipe for Libby's Pumpkin Roll is from