Ingredients: |
Ingredients: Cake:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose 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 granulated sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling:
1 pkg. (8 oz) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered sugar (optional for decoration)
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Directions: |
Directions:Cake:
1) Preheat oven to 375º. Grease 15 x 10-inch jelly-roll pan; lined with wax paper. Grease and flour paper.
2) Sprinkle a thin, cotton kitchen towel with powdered sugar. Be sure to put enough powdered sugar on the towel, so cake will not stick.
3) 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.
4) Bake for 13-16 minutes or until top of cake springs back when touched. If using dark pan, start checking 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.
Filling:
1) Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
2) Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar if desired. |
This recipe for Pumpkin Roll is from