>[] > >Festive in appearance, easy to make, and best of all...holiday delicious! > >Pumpkin Cake Roll with Cream Cheese Filling >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 >1/2 teaspoon ground cinnamon >1/2 teaspoon ground cloves >1/4 teaspoon salt >3 large eggs >1 cup granulated sugar >2/3 cup LIBBY'S 100% Pure Pumpkin >1 cup chopped walnuts >1 (8-ounce) package cream cheese >1 cup powdered sugar, sifted >6 tablespoons butter or margarine, softened >1 teaspoon vanilla extract >1/4 cup powdered sugar (optional) >Preheat oven to 375° F. Grease 15 x 10-inch >jelly roll pan; line with wax paper. Grease and >flour paper. Sprinkle towel with powdered sugar. >Combine flour, baking powder, baking soda, >cinnamon, cloves and salt in small bowl. Beat >eggs and 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. 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. >Beat cream cheese, powdered sugar, butter and >vanilla extract in small mixer bowl until >smooth. Carefully unroll cake; remove towel. >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. >Makes 10 servings.
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