Pumpkin Roll Cake
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 (1/2 a can) canned pumpkin
1 cup chopped walnuts (may be omitted)
1 pkg. (8 oz.) cream cheese (room temp)
1 cup powdered sugar, sifted
6 tablespoons butter or margarine (softened)
1 teaspoon vanilla extract
Extra powdered sugar for decoration
Preheat oven to 375°F. Grease a 15 X10 inch jelly roll pan; line with waxed paper. Grease and flour the paper.
Beat eggs and granulated sugar in a large mixer bowl until thick.
Beat in flour, baking powder, baking soda, cinnamon, cloves, salt and pumpkin.
Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 11-15 minutes or until top of cake springs back when touched. Do not overcook!
Immediately loosen cake around edges, cover cake with another piece of waxed paper, leaving a couple inches extra at each end. Flip over on counter and remove pan. Carefully peel off the waxed paper that was on the bottom of the cake. Starting at narrow end, roll up the cake and waxed paper together tightly. Cool on wire rack.
Beat all ingredients for filling until smooth. Carefully unroll cake. Spread filling evenly over the cake and tightly re-roll cake, removing waxed paper as you roll. Wrap in plastic wrap and refrigerate at least an hour or up to 2 days. When ready to serve, remove plastic wrap. Sprinkle with powdered sugar and slice.