Baking Time
13-15 minutes |
Oven Temperature
375° F |
Pan Size
10" x 15" jelly roll pan |
CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup Libby's 100% Pure Pumpkin
1/2 chopped walnuts or pecans, optional
FILLING:
1 - 8 ounce cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla
  Preheat oven to 375 degrees. Grease jelly-roll pan; line with wax paper, then grease and flour paper again. Also sprinkle a thin, cotton kitchen towel with the 1/4 cup powdered sugar.
Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, optional.
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 paper. Roll up cake and towel together, starting with narrow end. Cool on rack.
For filling: beat cream cheese, sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cooled cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. If desired, sprinkle with powdered sugar before serving.
 Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
|
