Pumpkin Cake Roll

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1 cup finely chopped walnuts
• Confectioners' sugar

FILLING:

• 1 pkg (8 oz) cream cheese, softened
• 2 tbsp butter, softened
• 1 cup confectioners' sugar
• 3/4 tsp vanilla extract
• Additional confectioners' sugar, optional

In a large mixing bowl, beat eggs; gradually beat in sugar. Add pumpkin & mix well. Combine the flour, baking soda & cinnamon; add to pumpkin mixture & mix well. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease & flour the paper. Spread batter evenly into pan. Sprinkle with walnuts if desired. Bake at 375° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack. In a small mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired. Yield: 10 servings.

Cathy H