Pumpkin Cake Roll with Chocolate Chips

Yield:
12 servings

Prepare ahead and freeze until ready to serve!

Ingredients:

  1. 3/4 cup flour
  2. Cake:
  3. 1/4 teaspoon salt
  4. 1 teaspoon baking powder
  5. 2 teaspoons ground cinnamon
  6. 1 teaspoon ground ginger
  7. 1/2 teaspoon nutmeg
  8. 1 cup chopped nuts, optional
  10. Filling:
  11. 1 cup powdered sugar
  12. 1 package (8 ounce) cream cheese, softened
  13. 4 tablespoons butter
  14. 1/2 teaspoon vanilla extract
  15. 3 eggs
  16. 1 cup granulated sugar
  17. 2/3 cup canned pumpkin, solid pack
  18. 1 teaspon lemon juice
  19. 1/2 cups chocolate chips
Directions:

Cake:
Preheat oven to 375 degrees F. Stir flour, cinnamon, ginger, baking powder, nutmeg and salt; set aside.

In large mixer bowl, beat eggs on high speed for 3 minutes. Add sugar, pumpkin and lemon juice and mix on low until blended.

Gradually blend dry mixture into creamed mixture.

Line an 11 x 16 inch jelly roll pan with parchment or waxed paper. Spread batter over paper and sprinkle with chocolate chips and optional nuts.

Bake at 375 degrees F for 12 to 15 minutes.

Immediately remove from oven and cover with a clean, dry kitchen towel and turn onto counter so bottom of cake roll is facing upwards. Do not remove paper. Beginning at narrow end, roll up cake (including towel and paper) jelly roll style and cool.

When cake has cooled, unroll, remove paper, spread with filling, roll up cake (leaving towel). Wrap cake roll with plastic wrap and chill. Slice to serve.

Cake roll can be prepared in advance and frozen.


TDS 3