Pumpkin Roll with Cream Cheese Filling

Serves 8-10

Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pureed pumpkin
1 cup chopped walnuts or pecans (optional)

Preheat oven to 375 degrees. Grease 15" x 10" jelly-roll pan.  Line the pan with wax paper. Grease and flour the paper. Sprinkle a cotton dish towel with powdered sugar. Combine the flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly in prepared pan. (optional - sprinkle with nuts). Bake for 11 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto towel with powdered sugar. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling
1 (8 ounce package) cream cheese
1 cup powdered sugar
6 tablespoons butter
1 teaspoon real vanilla extract
1/3 cup powdered sugar (extra for dusting before serving)
  
Beat the cream cheese, 1 cup powdered sugar, butter and vanilla in mixer bowl until smooth. Carefully unroll the cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle sifted powdered sugar before serving.

Be sure to put enough powdered sugar on the towel when rolling up the cake so it won't stick. 

This recipe is shared October 27-31, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com