Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin (equivalent to ½ pound can)
3/4 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1-1-1/2 cup chopped walnuts
*Filling:
1-8 oz cream cheese
1 cup powdered sugar
1/2 cup butter
1 tsp. vanilla
*Cream together eggs, sugar and pumpkin.
*Sift together flour, baking soda, cinnamon, nutmeg and cloves.
*Mix all together well. Grease cookie sheet, then line with waxed paper, then grease
waxed paper. Pour batter into cookie sheet and spread on nuts.
*Bake at 350 for 15 minutes.
*When done sprinkle with powdered sugar. Lay a terry-cloth towel on top and turn upside down.
*Remove waxed paper while cake is warm. Roll the cake and the towel together like a jelly roll. Wrap in foil.
*Refrigerate for 1-1/2 to 2 hours
*After it is cool, unroll cake and spread on filling. Roll cake back up without towel, put back in foil and refrigerate.
