wilkes

This cake takes a little time to make but it is great.Just be carefull rolling the cake and putting the frosting on it.
Keep your cheese at room temp before you frost cake to prevent tearing up cake add the nuts and cool. I spread the cheese in the roll and put in frig for 1 hour then put on frosting .The cold cake frosts a lot better.

Pumpkin Roll with Cream Cheese & Pecans
Roll:
3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
Filling:
8 ounces Cream cheese -- softened
8 tablespoons Butter -- or margarine
2 cups Powdered sugar
1 teaspoon Vanilla
Frosting:
8 ounces Cream cheese - softened
1 cup chopped and lightly roasted Pecans
PREPARATION:
In large bowl, combine eggs and sugar, beating well.
Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt.
Add to egg mixture, mixing well.
Spread batter into greased and waxed-paper lined
10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven.
Cool for 15 minutes.
Place cake on clean kitchen towel sprinkled liberally
with powdered sugar.
Cool 10 minutes longer. From 10- inch side,
roll cake up in towel.
Set aside.
While cake is cooling in towel, prepare filling.
Beat together cream cheese and butter;
stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake.
Roll up cake (without the towel).
Spread Cream cheese over roll .
Gently sprinkle Pecans over roll till covered on sides and ends.
Wrap in plastic wrap.
Cover and chill at least 1 hour.
Slice before serving.
Keep leftover slices refrigerated.
This pumpkin roll freezes well.