Thursday, November 21, 2013
Pumpkin "unroll" or Pumpkin cake
Pumpkin (Unroll) Cake
cup all-purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon ground cinnamon
teaspoon ground cloves
cup granulated sugar
cream cheese, at room temperature
cup powdered sugar, sifted
tablespoons butter, softened
teaspoon vanilla extract
Dash of salt
1 cup walnuts or pecans, chopped
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.
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.) Cool on wire rack.
cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Spread cream cheese mixture over cooled cake. (it's okay if it's still a little slightly warm) Sprinkle with chopped nuts if desired. oven to 375° F. Grease 15 x 10-inch jelly-roll pan. ( used my favorite brownie pan)
Cut into squares and serve! YUMMO!