1 c Sugar
3/4 c All purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1 pn Salt
3 lg Eggs; beaten to blend
2/3 c Canned solid pack pumpkin
2 tb Powdered sugar
1 pk Cream cheese; room
-temperature
; (8-ounce)
1 c Powdered sugar
2 tb Unsalted butter; room
-temperature
; (1/4 stick)
1 ts Vanilla extract
1/2 c Finely chopped walnuts
Powdered sugar
Preheat oven to 375F. Butter 13x9x5/8-inch jelly roll pan. Line pan with
waxed paper; butter paper. Mix first 5 ingredients in large bowl. Mix in
eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Bake
until tester inserted into center of cake comes out clean, about 15
minutes.
Lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar.
Cut around pan sides to loosen cake. Turn out cake onto sugared towel,
waxed-paper side up. Fold 1 side of towel over 1 long side of cake, then
roll up cake jelly roll style. Cool cake.
Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium
bowl; beat to blend. Mix in walnuts.
Unroll cake; leave on towel. Peel off paper. Spread cream cheese filling
evenly over cake. Using towel as, roll up cake and place seam side down on
platter. Trim ends of cake. Dust cake with powdered sugar. (Can be prepared
1 day ahead. Cover and refrigerate.)
Cut cake crosswise into 1-inch-thick slices and serve.
Serves 10 to 12.
Yields
1 servings