they bake in minutes. Here's a great cake that makes a deliciously
attractive presentation for your fall dessert table.
PUMPKIN CAKE ROLL
CAKE ING 1/4 c conf 3/4 c flour 1/2 tsp b/powder 1/2 tsp b/soda 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp salt 3 lge eggs cup sugar 2/3 cup plain canned pumpkin, cup chp walnuts (optional) FILLING: 8 oz cream cheese, cup conf, 6 tb butter, tsp vanilla.
CAKE PREP Grease 15x10" jelly-roll pan; line with wax paper. Grease/flour paper. Sprinkle a thin, cotton kitchen towel with generous layer of conf.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt; set aside. Separately, beat eggs and sugar til thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into greased/lined pan. Sprinkle w/ nuts option.
BAKE 375 deg 13-15 min (top springs back when poked).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.
FILLING: BEAT smooth cream cheese, cup conf, butter and vanilla.
FINAL Carefully unroll cake. Spread cream cheese Filling over cake. Reroll cake. Wrap in saran; chill an hour or more. Sprinkle w/ conf before serving.
COOKING TIP: Looks like a time-consuming recipe but it goes together quickly. Be sure to put enough powdered sugar on the towel when rolling up the baked cake so it will not stick.