Diana's Desserts - www.dianasdesserts.com

Lite Pumpkin Cake Roll

Servings: 10
A "lighter" version of Libby's Pumpkin Cake Roll, using Splenda Sugar Blend for Baking, reducing the sugar in the recipe. If desired, you can use regular granulated sugar for a non-lite dessert. Makes a great ending to your Thanksgiving meal.

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1/2 cup SPLENDA® Sugar Blend for Baking (or 1/2 cup sugar)
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

1 pkg. (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional)

Preheat oven to 375°F/190°C. Grease a 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and SPLENDA® Sugar Blend for Baking in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

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, 1 cup powdered sugar, butter and vanilla extract 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.

Makes 10 servings.

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Source: VeryBestBaking.com
Date: November 19, 2006