#529 - Pumpkin Cake Roll

(by Shirley McNevich)

3 eggs
1 cup white sugar
2/3 cup Libby's canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup chopped nuts
Filling: 1 cup Domino's powdered sugar, 1 - 8oz. Philly cream cheese (room temperature), 4 TBSP butter, 1 tsp. vanilla

In a mixer, beat the eggs on high speed for 5 minutes. Add the white sugar and beat. Add pumpkin and lemon juice--beat. In a separate bowl stir together the flour, baking powder, cinnamon, ginger, nutmeg, salt. Remove bowl from mixer and add the flour mixture to the pumpkin mixture--stir with a wooden spoon. Grease and flour a 10 x 15 x 1 inch deep jelly roll pan/sheet cake pan. Pour the pumpkin batter evenly into the pan. Smooth out the batter. Sprinkle the chopped nuts over the top. Bake at 375 degrees for 15 minutes. Lay a dish towel on the counter and sprinkle it with some extra powdered sugar. Remove cake from oven, turn the pan upside down so the cake falls onto the towel--do it quickly. Start at the narrow end of the towel and start rolling the cake and the towel together. Let it cool. While it's cooling, make the filling--in a mixer add the powdered sugar, cream cheese, butter and vanilla--beat until smooth. When the pumpkin roll is cool, unroll it completely. Spread the filling over the whole cake. Start at the narrow end again and roll just the cake this time (not the towel). Refrigerate overnight before slicing. Keep refrigerated.