PUMPKIN ROLL

Preheat oven to 375 degrees F. Use a 10"X15" jelly roll pan. Grease pan and line the bottom with parchment or waxed paper. Grease and flour the paper. In a small bowl, combine the following ingredients:

3/4 cup flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1    tsp. cinnamon, ground

1/2 tsp. cloves, ground

1/4 tsp. salt

In a large mixing bowl, add the following and beat until thick and smooth:

     3 large eggs

     1 cup granulated sugar

Then add:

     2 tsp. butter

     3/4 cup pumpkin puree

Stir in the flour mixture from the small bowl. Then spread batter evenly into the jelly roll pan. Sprinkle with:

    3/4 cup finely chopped pecans.

Bake at 375 degrees F for about 12 to 15 minutes, checking for doneness in the center. Be careful not to overbake.

Prepare a clean thin kitchen towel by laying it on a flat surface and sprinkling evenly with:

    1/2 cup powdered sugar

Turn the cake, still warm, out onto the prepared towel. Then, starting with a narrow end, roll up the cake, towel and all.

CREAM CHEESE FROSTING

Mix the following ingredients in a small bowl:

    1 pkg. cream cheese, 8 oz., at room temperature

    1 cup powdered sugar

    5 T. butter

    1 T. lard

    1 tsp. vanilla

Unroll the cooled cake. Frost the entire surface. Roll the cake back up (without the towel). Surround in plastic wrap and refrigerate for at least an hour. Sprinkle with powdered sugar at serving time.