Pumpkin Roll ~ Tasty Tuesday

CAKE

•1/4 cup powdered sugar (to sprinkle on parchment paper)

•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 100% Pure Pumpkin

•1 cup walnuts, chopped (optional)

FILLING

•1 pkg. (8 oz.) cream cheese, at room temperature

•1 cup powdered sugar, sifted

•6 tablespoons butter or margarine, softened

•1 teaspoon vanilla extract

•Powdered sugar (optional for decoration)

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Spray and flour paper. Sprinkle a second piece of parchment paper with powdered sugar.

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.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared parchment paper. Carefully peel off paper. Roll up cake and parchment together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.

COOKING TIP:

Be sure to put enough powdered sugar on the parchment paper when rolling up the cake so it will not stick.  And again…..this is a recipe you can find everywhere on the internet….this is my recipe file so I don’t have to keep searching.   Another family favorite…….dang all those calories!  Today I made 2 of these so my daughter could take one to school to share with whoever stops by her office.