Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 1 : 40 Active Time: 0 : 35
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat the oven to 375 degrees. Grease a 15x10-inch jelly-rolll pan; line with wax paper. Grease and flour the wax paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat the eggs and sugar in a large bowl until thick. Beat in the pumpkin then stir in the flour mixture. Spread the batter evenly into the prepared pan and 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 the wax paper. Roll up cake and towel together, starting at narrow end. Cool for one hour.
Beat the cream cheese, powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll the cake. Spread the cream cheese mixture over the cake then re-roll, leaving the towel on the counter. Wrap in foil and refrigerate at least one hour before serving. A light dusting of powdered sugar looks nice when serving.
