(libby's) pumpkin roll

By sleepy-writer

Ingredients

• for the filling:
• for the cake: powdered sugar
• 3/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup libby's 100% pure pumpkin
• 1 cup chopped walnuts ( optional )
• 1 pkg.(8oz) cream cheese,softened
• 1 cup sifted powdered sugar
• 6 tbsp.butter or margarine
• 1 tsp. vanilla extract
• powdered sugar

Preparation

Step 1

for cake pre-heat your oven to 375`F. grease a 15 x 10 inch jelly roll pan;line with wax paper.Grease and flour paper.Sprinkle a thin,cotton kitchen towel with powdered sugar.

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 wanted.
Bake for 13-15 minutes or until top of cake spring back when touched.
immediately loosen and turn cake onto prepared towel.Carefully peel off paper.roll up cake and towel together, starting with narrow end.cool on wire rack.
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for the filling:
beat cream cheese,powdered sugar,butter and vanilla extract a small mixer bowl.until smooth.Carefully unroll cake ;remove towel.Spread cream cheese mixture over cake.reroll cake.wrap in plastic wrap are refrigerate for at least one hour.sprinkle with sugar before serving if desired.

looking to make more than one pumpkin roll?the above recipe can easily be doubled !( tripling is not recommended)Once dobled 2 1/2 cups cake batter will be needed for each prepared jelly roll pan,1 3/4 cups filling for each each roll.bake time stays the same