Pumpkin Cake Roll
by Becky Rampp
3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 cup finely chopped walnuts |
In a large mixer bowl beat eggs with an electric mixer on high speed for 5 minutes;
gradually beat in granulated sugar, stir in pumpkin.
In a small bowl stir together flour, cinnamon, baking powder, and chopped walnuts.
Fold into pumpkin mixture.
Line a 15x10x1-inch jelly-roll pan with a piece of greased wax paper.
Spread batter onto the greased wax paper.
Bake in a 375 degree oven for 15 minutes.
Immediately invert cake onto a towel sprinkled with powdered sugar.
Roll up cake and towel, jelly-roll style, starting from one of the short sides.
Cool completely.
Unroll cake.
Filling
8oz cream cheese
1 cup powder sugar
2 tablespoons butter or margarine
1 teaspoon vanilla
|
In a small mixer bowl beat 1 cup powdered sugar,
cream cheese, butter or margarine, and vanilla
with an electric mixer on medium speed till smooth.
Spread over cake; re-roll.
Cover and chill.
To serve sprinkle cake with powder sugar and cut cake into crosswise slices.
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