Pittsburgh Pumpkin Roll

For the cake:
3 large eggs
1 cup granulated sugar
1 teaspoon baking soda
3/4 cup all-purpose flour
2/3 cup solid pack pumpkin
1/2 teaspoon cinnamon
1/2 cup walnuts (optional)

For the icing:
1 (8 ounce) package cream cheese
1 cup powdered sugar
2 tablespoons butter
1 teaspoon vanilla

To make the cake:
Pre-heat oven to 375 F. Whisk the ingredients (except walnuts) one at a time till smooth in a mixing bowl. Line with wax paper an 11" X 15" jellyroll pan and grease with shortening. Pour in batter. Sprinkle 1/2 cup of chopped walnuts (optional, but you really should). Bake for 15 minutes. Spread a linen dishtowel and sprinkle generously with powdered sugar. Remove pan and carefully flip upside down on towel, remove pan, wax paper and gently roll cake and let cool for 2 hours minimum.

To make the icing and assemble cake:
Mix ingredients together till creamy. Unroll cake and spread icing evenly and re-roll cake in aluminum foil. Place in freezer until 1 hour before serving. Just thaw and slice.

Note: Submitted by Tom.

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