Saturday, November 10, 2012
3 large eggs
1 c. sugar
2/3 c. canned pumpkin
3/4 c. flour
1 tsp. baking soda
1/4 tsp. cinnamon
2 c. toasted walnuts, finely chopped
1 8 oz. pkg cream cheese, room temp.
1 Tbsp. butter-room temp.
3/4 c. confectioner's sugar
3/4 tsp. vanilla extract
Oven 350 degrees.
Lightly coat jelly roll pan with cooking spray and line bottom with parchment paper, leaving an overhang on two sides. coat the parchment wih cooking spray. (We used waxed paper with no problem.)
In large bowl, whisk together eggs, sugar, pumpkin, flour, baking soda and cinnamon. Spread batter in prepared pan. Sprinkle with 1 1/2 c. walnuts and bake until cake is puffed and wooden pick inserted in center comes out clean, 10-15 min.
Let cake stand for 5 minutes, then sprinkle remaining nuts over top. Place a clean kitchen towel directly on top of that. Invert the cake, then remove the pan and parchment. Starting from the long side, gently roll up the cake with the towel. Place seam side down on a wire rack and let cool completely, about 30 minutes.
When ready to assemble, using an electric mixer, beat the cream cheese and butter until combined. Beat in the confectioner's sugar and vanilla until light and fluffy, about 2 min. Carefully unroll the cake, leaving it on the towel. There may be some cracking. Spread with the cream cheese filling, reroll into a log and transfer to a serving platter. Woman's Day Magazine Nov. 2012