Makes: 10 servings
Delicious fall season dessert but still perfect for any occasion
Libbys Pure Pumkin
1 pkg 8oz
cream cheese softened
sifted powdered sugar
Preheat 375*. Grease 15x10in. jelly roll pan; Line with wax paper.
Grease & flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar.
Combine flour, baking soda, cinnamon, cloves, & salt in small bowl. Beat eggs & sugar in large mixer bowl until thick. Beat in pumpkin.
Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13-15min. or until top of cake springs back when touched. Immediately loosen & turn cake onto prepared towel. Carefully peel off paper. Roll up cake & towel together starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter & 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 & refrigerate at least 1 hour. Sprinkle with powdered sugar before serving, if desired