Pumpkin Roll

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Cake:
3/4 cup	all purpose flour
1/2 tsp	baking powder
1/2 tsp	baking soda
1/2 tsp	cinnamon
1/2 tsp	cloves
1/4 tsp	salt
3 large	eggs
1 cup	sugar
2/3 cup 100%	pure pumpkin
1 cup	chipped walnuts
Filling:
1 pkg 8 oz	cream cheese, (softened)
1 cup	sifted powder sugar
6 tbsp	butter or margarine, (softened)
1 tsp	vanilla extract

For Cake: Preheat over to 375 Grease 15 x 10 " jelly roll pan: line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powder sugar.
Combine: flour, baking powder, bakin soda, cinnamon , cloves and salt in small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake: for 13-15 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 wih narrow end cool on wire rack.
For Filling: Beat cream cheese, powder sugar, butter and vanilla 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 powder sugar before serving .

Recipe uploaded with Shop'NCook for iPhone.

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