Recipe - Pumpkin-Cream Cheese Jelly Roll

ROLL
1 cup Allpurpose flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt
One half teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
4 Eggs, at room temperature
Three fourths cup Granulated sugar
Three fourths cup Canned pumpkin pie filling
Confectioners' sugar

FILLING
12 ounce Cream cheese, at room temp.
2/3 cup Granulated sugar
1 teaspoon Vanilla
One fourth cup Mini semisweet chocolate
Pieces
One fourth cup Blanched slivered almonds,
Toasted and coarsely chopped

1) Prepare Roll: Heat oven to 375 degrees. Line jellyroll pan with waxed
paper. Coat with nonstick cooking spray.

2) Combine the flour, baking powder, salt, cinnamon and nutmeg in a small
bowl.

3) Beat eggs in large bowl at medium speed for 2 minutes or until slightly
thickened. Beat in sugar, a tablespoon at a time; continue beating until
very thick and lemon colored, 5 to 7 minutes. On lowest speed, beat in
pumpkin just until blended. With rubber spatula, fold in flour mixture in
2 batches. Spread evenly in prepared pan.

4) Bake in 375 degree oven for 10 to 12 minutes or until top of cake
springs back when lightly touched in center. Generously sieve
confectioners' sugar over clean kitchen towel. When cake is done,
immediately loosen edges; invert onto towel. Remove waxed paper. Sprinkle
cake with additional confectioners' sugar. From a short end, roll up cake
with towel, jellyroll fashion. Let cool on wire rack for 1 hour.

5) Meanwhile, prepare filling: Beat cream cheese, sugar and vanilla in
bowl for 5 to 8 minutes until creamy. Stir in chocolate and almonds.

6) Unroll cake. Spread with cheese mixture. Reroll without towel.
Refrigerate at least for 4 hours or overnight, covered.

Nutrient value per serving: 310 calories, 6 g protein, 14 g fat, 42 g
carbohydrate, 233 mg sodium, 102 mg cholesterol. Exchanges: 7/10
starch/bread, 3/5 meat, 1 Three fourths fruit, 2 One half fat.

Source: Family Circle, November 1996
Posted to MMRecipes Digest V3 #290

Date: Tue, 22 Oct 1996 20:51:54 EDT

From: jane.ghorbani@juno.com (Jane Ghorbani)