Pumpkin Cake Roll with Cream Cheese Filling
1/4 C. powdered sugar (to sprinkle on towel)
3/4 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3 large eggs
1 C. granulated sugar
2/3 C. pumpkin
1 C. walnuts (optional), chopped
1 pkg. (8 oz.) cream cheese
1 C. powdered sugar, sifted
6 T. butter or margarine, softened
1 t. vanilla extract
1/4 cup powdered sugar (optional)
Preheat oven to 375° F. Grease 15-by-10-inch jellyroll pan. Line pan with waxed paper. Grease and flour paper. Sprinkle clean towel with powdered sugar and set aside.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and 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.
Immediately loosen and turn cake onto prepared towel. Carefully peel off waxed paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll 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.
Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.