PUMPKIN ROLL

PUMPKIN ROLL

Cake

3/4 cup flour
1 tsp. baking powder
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs
1 cup sugar
1 cup chopped nuts (optional)

Filling

1 cup sifted powdered sugar
8 oz. pkg. cream cheese, softened
6 Tbsps. softened butter
1 tsp. vanilla

Cake: Grease a 15-by-10-by- 11 jelly roll pan. Line with wax paper then grease and flour the wax paper. Sift flour, baking powder, salt, cinnamon and nutmeg. Beat eggs and sugar in a large bowl until thick and fluffy. Beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan and spread evenly. Sprinkle with nuts. Bake at 375 for 15 minutes.

Filling: Beat together sifted powdered sugar, softened cream cheese, softened butter and vanilla until smooth.

Assembly: Loosen cake around edges with a knife. Invert onto a clean damp cloth dusted with powdered sugar. Peel off the wax paper. Roll up cake and towel together from the short side. Cool on a wire rack. Unroll and spread with filling. Re-roll and refrigerate.

-- Lisa Hofmann, Slatington