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    Pumpkin Cake Roll w/Cream Cheese Filling


    Source of Recipe


    Internet

    List of Ingredients




    1/4 c. powdered sugar
    3/4 c. flour
    1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. cinnamon
    1/2 tsp. ground cloves
    1/4 tsp. salt
    3 eggs
    1 c. sugar
    2/3 c. canned pumpkin (NOT PIE FILLING)
    1 c. walnuts, chopped (optional)

    Recipe



    Preheat oven to 375 degrees. Grease 15 X 10 inch jelly roll pan. Line with wax paper. Grease and flour paper.
    Sprinkle dishtowel with powdered sugar. Put aside.
    Combine dry ingredients in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly in prepared pan. Sprinkle with nuts, if desired.
    Bake for 13-15 minutes. Loosen and turn cake onto towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end.
    Cool on wire rack. Prepare Filling (recipe below).
    Carefully unroll cooled cake, remove towel. 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.

    Cream Cheese Filling
    1 pkg. (8 oz.) cream cheese, softened
    1 c. powdered sugar, sifted
    5 T. butter, softened
    1 tsp. vanilla

    Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth.
 

 

 

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