PUMPKIN CAKE ROLL: Buche de Thanksgiving!
3 eggs, separated
3/4 cup firmly-packed brown sugar
1/2 cup Libby's canned pumpkin (or another canned pumpkin--but not pumpkin spice)
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 package (8 oz.) cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 cups chocolate buttercream frosting
Candied leaves or candied pumpkins for decoration
FOR THE CAKE
Preheat oven to 350 F. In small mixing bowl, beat egg yolks until thick, about 5 minutes. Gradually add sugar; beat well. Stir in pumpkin.
Sift together dry ingredients; fold into egg mixture. Beat egg whites until stiff peaks form. Fold into batter.
Spread evenly into greased and floured waxed paper-lined 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Bake 14 to 18 minutes.
Immediately loosen sides of cake. Invert onto towel lightly dusted with powdered sugar. Remove waxed paper.
Starting from narrow end, roll cake in towel. Cool on wire rack.
Unroll cake; spread with cream cheese filling.
FOR THE CAKE ROLL FILLING & FROSTING
Combine cream cheese and butter. Cream until fluffy.
Gradually add sugar and vanilla; beat until well-blended. Spread over cool, unrolled cake.
Roll; frost with your favorite chocolate frosting.
Decorate cake roll with large or small orange gumdrops or leaf candies. Use your imagination.
Treat this like a Thanksgiving Buche!
You can always save this recipe for your Buche de Noel...just decorated with holly, berries, and mushrooms.