1 cup sugar
2/3 cup pumpkin (canned), make sure you get pure pumpkin and NOT pumpkin pie filling
1 tsp baking soda
2 tsp cinnamon
3/4 cup flour
powdered sugar, for sprinkling kitchen towel
1 cup powdered sugar
8 oz cream cheese, softened
1/2 stick margarine or butter,softened
1 tsp pure vanilla extract
Preheat oven to 375 degrees. In a medium bowl cream eggs and sugar together. Fold in pumpkin and add flour, cinnamon and baking soda. Mix well.
Line a 10 by 15 inch cookie sheet with foil. Grease and flour the foil lined baking sheet.
Pour cake batter onto baking sheet and spread out. It will be thin.
Bake for 15 minutes.
Lay out a thin dish towel on counter and sprinkle with powdered sugar.
Turn the hot cake out onto the towel, lining up the short end of the cake with the short end of the kitchen towel. Roll up cake in the towel (roll from the short end to the other short end). Keep rolling....
Roll until the entire kitchen towel is rolled up. You will run out of cake towards the end but keep rolling anyways. Refrigerate for two hours.