Pumpkin Roll

Cake Ingredients:

1. 3/4 c. flour
2. 1/2 tsp. baking powder
3. 1/2 tsp. baking soda
4. 1/2 tsp. ground cinnamon
5. 1/2 tsp. ground cloves
6. 1/4 tsp. salt
7. 3 eggs
8. 2/3 c. Libby's 100% pure pumpkin
9. 1 c. chopping walnuts (optional)
10. 1/2 c. brown sugar

Filling Ingredients:

1. 1 pkg. (8 oz) cream cheese softened
2. 1 c. sifted powder sugar
3. 6 Tbs. butter or margarine
4. 1 tsp. vanilla extract
5. 1 c. powdered sugar (to sift onto a towel)

CAKE INSTRUCTIONS~

- Preheat the oven to 375.  Also, grease a 15x10 jelly-roll pan, after you grease it, line it with wax paper.  

- Grease and spread flour over the wax paper.  Sprinkle a thin, cotton kitchen towel with powdered sugar and set the towel aside.  (This towel has to be large even to have the whole 15x10 pan to sit on it.  Also, have it in a place where you can have it easily accessed immediately after the cake is done cooking.)

- Combine and mix the first six cake ingredients. 

- Add eggs and sugar to the mixture.  Stir until it is thick.  

- Add the pumpkin, stir together.

- Spread the mixture evenly into the pan.  Sprinkle with nuts.

- Bake for 13-15 minutes or until the top of the cake springs back when touched.

- After you take it out, immediately loosen the cake and turn it onto the prepared towel with the powdered sugar.

- Carefully peel off the wax paper.

- Roll up cake and towel together starting with the narrower end.  Then, place it on a wire rack to cool.

FILLING INSTRUCTIONS~

- Beat cream cheese, powdered sugar, butter, and vanilla extract together until it is smooth.

- Now, carefully unroll the cake and remove the towel.  Spread cream cheese mixture evenly over the cake. 

- Re-roll the cake.

- Wrap the cake in plastic wrap and refrigerate it for at least one hour.  

- Sprinkle with powdered sugar before serving if desired.