Libby's Pumpkin Cake Roll

  Servings       : 1
  Categories     : Cakes

        1/4   cup powdered sugar, to sprinkle on towel
           
        3/4   cup flour, all-purpose
        1/2   teaspoon baking powder
        1/2   teaspoon baking soda
        1/2   teaspoon cinnamon
        1/2   teaspoon cloves, ground
        1/4   teaspoon salt
          3   each eggs
          1   cup sugar
        2/3   cup Pumpkin
              FILLING
          1   package cream cheese, 8 oz--softened
          1   cup powdered sugar
          3   tablespoons butter, softened
          1   teaspoon vanilla extract

  Preheat oven to 375 degrees.  Grease jelly roll pan and also line with wax
  paper.  Grease and flour the waxed paper.  Sprinkle a paper towel with powdered
  sugar.  

  Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small
  bowl.  Beat eggs and sugar until thick.  Add pumpkin.  Spread evenly into
  prepared pan.

  Bake for 13 to 15 minutes or until top of cake springs back when touched. 
  Immediately loosen and turn cake onto prepared towel.  Carefully peel off
  paper.  Roll up cake and towel together, starting with the narrow end.  Cool on
  wire rack.

  For filling:  Beat all together.  Carefully unroll cake.  Spread over
  cake...re-roll cake.  Wrap in plastic wrap and refrigerate at least 1 hour. 
  Sprinkle with powdered sugar before serving, if desired.

  NOTE:  1 can normally makes 2 batches.