Recipe - Pumpkin Roll Cake With Cream Cheese Filling

1 cup Sugar
Three fourths cup All purpose flour
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
1 pn Salt
3 lg Eggs; beaten to blend
2/3 cup Canned solid pack pumpkin
2 tablespoon Powdered sugar
1 pack Cream cheese; room
temperature
; (8ounce)
1 cup Powdered sugar
2 tablespoon Unsalted butter; room
temperature
; (One fourth stick)
1 teaspoon Vanilla extract
One half cup Finely chopped walnuts
Powdered sugar

Preheat oven to 375F. Butter 13x9x5/8inch 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,
waxedpaper 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 1inchthick slices and serve.

Serves 10 to 12.

Bon Appetit July 1995

Converted by MC_Buster.

Per serving: 2530 Calories (kcal); 117g Total Fat; (40% calories from fat);
34g Protein; 346g Carbohydrate; 878mg Cholesterol; 1480mg Sodium Food
Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 22
One half Other Carbohydrates

Converted by MM_Buster v2.0n.