1 1/2 cups granulated sugar
4 large eggs
1 cup canned 100% pumpkin
1 cup PLUS 2 tbsp. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
Beat the first three ingredients together for three minutes, add the next three ingredients. Mix well. Spread batter into a 10 x 15-inch jelly roll pan or cookie sheet with sides greased and pan lined with wax paper or parchment paper. Bake at 375 degrees F (190 C) for 13-15 minutes. Let cool for 1 minute.
Sprinkle dampened tea towel (not terrycloth) with confectioners' sugar, put cake on top of sugar and peel off wax paper and roll up. Let cool in refrigerator.
1 cup confectioners' sugar
1 tsp. vanilla extract
2 tbsp. unsalted butter or margarine, softened at room temperature
1 (8 oz.) package cream cheese, softened
Beat all together and mix well. Unroll cooled cake. Spread with filling. Roll back up and refrigerate.
Before serving, bring pumpkin roll to room temperature and dust with confectioners' sugar. Cut into 1 1/2-inch slices.
Makes 12 servings.
Date: September 28, 2002