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Ingredients
Cake
Powdered sugar
3/4 Cup all purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground cloves
1/4 Teaspoon salt
3 Large eggs
1 Cup granulated sugar
2/3 Cup pure pumpkin
1 Cup walnuts, chopped
Filling
1 (8 oz) Package cream cheese, softened
1 Cup powdered sugar, sifted
6 Tablespoons butter, softened
1 Teaspoon vanilla extract
Powdered sugar
Instructions
For Cake: Preheat oven to 375�F. Grease a 15� x 10� jelly-role pan and line with waxed paper. Grease and flour waxed paper. Sprinkle a thin cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves & salt in a small bowl. Beat eggs and sugar in a large mixing bowl until thickened. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan and 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 peal off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack.
For Filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixing bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.
11/22/07 * * * * *