Monday, October 17, 2011

Pumpkin Roll with Cream Cheese Frosting

So one glorious Sunday at work, Nikki brought a pumpkin roll to our meeting.  I had never experienced such deliciousness before.  The other day it sounded like a good idea to make...but I had one problem.  I had never made one, or even seen one made.  I figured I would find a recipe and give it a shot.  I think it turned out pretty amazing...and my roommates did too.  This recipe is sure a keeper!

I'm not a food-tographer so I don't laugh at my pictures :)
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts (optional)

1 pkg (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
powdered sugar (optional for decoration)

For Cake:
Preheat oven to 375 F.  Grease 15 x 10 inch jelly-roll pan; line with wax paper.  Grease and flour paper (make sure you put enough so you don't have problems pulling the wax paper off later).  Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.  Beat eggs and granulated sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched.  (If using a dark-colored pan, begin checking for doneness at 11 minutes.)  Immediately loosen and turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together, starting with narrow end.  Cool on wire rack.

For Filling:
Beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth.  Carefully unroll cake.  Spread cream cheese mixture over cake.  Reroll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving, if desired.

Cooking Tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Source:  Very Best Baking

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