PUMPKIN ROLL

By á-164719

Ingredients

• CAKE SUGAR
• 3/4 C FLOUR
• 1/2 TSP B POWDER
• 1/2 TSP B SODA
• 1/2 TSP CINNAMON
• 1/2 TSP CLOVES
• 1/4 SALT
• 3 EGGS
• 1 C SUGAR
• 2/3 C 100% PUMPKIN
• 1 C CHOPPED WALMUTS
• FILLING
• 1 8OZ CREAM CHEESE
• 1 C POWDWEED SUGAR
• 6 TBSP BUTTER
• 1 TSP VANILLA

Preparation

Step 1

FOR CAKE: PREHEAT OVEN 375 GREASE 1 5X10 JELLY ROLL PAN, LINE WITH WAX PAPER. GREASE AND FLOUR PAPER. SPRINKLE A THIN COTTON KITCHEN TOWEL
WITH POWDER SUGAR.
COMBINE: FLOUR BAKING POWDER BAKING SODA, CINNAMON, CLOVES AND SALT.
BEAT EGGS AND SUGAR UNTIL THICK. BEAT IN PUMPKIN. STIR IN FLOUR MISTURE
SPREAD EVENLY IN PREPARED PAN. SPRINKLE WITH NUTS.
BAKE FOR 13 TO 15 MIN. IMMEDIATELY LOSSEN AND TURN CAKE ON PREPARED TOWEL. CAREFULLY PEEL OFF WAX PAPER. ROLL UP CAKE AND TOWEL TOGETHER
COOL ON WIRE RACK
FILLING: BEAT CREAM CHEESE SUGAR,BUTTER, AND VANILLA UNTIL SMOOTH.
CAREFULLY UNROLL CAKE REMOVE TOWEL. SPREAD CREAM CHEESE OVER CAKE.
REROLL. WRAP IN PLASTIC WRAP AND REFRIGERATE AT LEAST 1 HR. SPRINKLE W POWDERED SUGAR