I find some comfort in knowing that others before me, have overcome these deplorable conditions. I shall live another day to see clean dishes and a working dishwasher. When that day will come... I do not know... but I SHALL, see that day. (Picture me, standing in a dress made from curtains, holding up a radish...yeah, that's how sincere I am.)
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 (yuck.)
1/4 Teaspoon salt
3 Large eggs
1 Cup granulated sugar
2/3 Cup pumpkin puree
1 Cup walnuts, chopped (optional)
1 Pkg. (8 oz.) cream cheese, at room temperature
1 Cup powdered sugar, sifted
6 Tablespoons butter or margarine, softened
1 Teaspoon vanilla extract
Preheat oven to 375° F. Grease a 15 x 10-inch jelly-roll pan (I don't even know what a jelly roll pan is... so just use a rimmed cookie sheet); line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. I always wish there was a camera on me, when I do this. I have no doubt, that my facial expressions are priceless. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Let cook completely.
Filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in mixer bowl until smooth. Fold in your chopped nuts. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.