The Bon Vivant Gourmet

One of the little old ladies at church makes this for every holiday church get-together. We always say, "Save room for Punkin Roll!"

CAKE:
powdered sugar
3/4 cup all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts, optional

FILLING:
1 pkg (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 T butter or margarine, softened
1 t vanilla extract
powdered sugar

Preheat oven to 375F. Grease 15 x 10 jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a flour sack towel with powdered sugar; set aside.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a 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, if desired.

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 wax 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 for 1 hour.

Sprinkle with powdered sugar before serving.

Makes 10 servings.

Labels: desserts