PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING

Steps:

• PREHEAT oven to 375°F.
• Grease 15 x 10-inch jelly-roll pan; line with wax paper.
• Grease and flour paper.
• Sprinkle towel with powdered sugar.
• COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
• Beat eggs and sugar in large mixer bowl until thick.
• Beat in pumpkin.
• Stir in flour mixture.
• If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
• Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
• Sprinkle with nuts (if desired).
• 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 narrow end.
• Cool on wire rack.
• BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
• Carefully unroll cake; remove towel.
• 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.