For MaggieB in the November 3rd Newsletter. This is a really
good Recipe.
Libby's Pumpkin Roll
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 LIBBY'S 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional)
For Cake:
Preheat oven to 375° F. Grease 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 small bowl. Beat eggs and 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 to 15 minutes or until top of cake springs 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.
For Filling
Beat cream cheese, 1 cup powdered sugar, butter and 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 and refrigerate at least
one hour. Sprinkle with powdered sugar before serving.
Notes:
Be sure to put enough powdered sugar on the towel when
rolling up the cake so it will not stick.
Source: Libby's
Dee from Oregon
http://www.nancyskitchen.com
