Pumpkin Cake

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¾ cup flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup sugar

⅔ cup pumpkin puree

3 eggs

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Filling

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2 tsp oleo, margarine or butter

1 tsp vanilla

8 oz cream cheese

1 cup powdered sugar

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Directions

1. Preheat the oven to 350

2. Mix the dry ingredients, then add the eggs, pumpkin, and sugar.

3. Grease a cookie sheet and line with wax or parchment paper. Be sure to press down the corners.

4. Spread the pumpkin cake batter evenly onto the paper and bake for 15 minutes, make sure to check it with a toothpick before taking it out.

5. While the cake is baking, make the filling. Cream for a long time (I usually leave it cream the rest of the time the cake is in the oven.)

6. Once the cake is done baking, leave it cool until it is just warm to the touch. Take a toothpick or butter knife and release the edges from the paper. 

7. Get another cookie sheet similar in size or bigger. Sprinkle a healthy amount of granulated or powdered sugar on top of the cake. Put a piece of parchment paper on top of the cake, then put the bottom of the second cookie sheet on top of the cake and flip it upside down. 

8. Take off the parchment paper (slowly) and spread the filling on the cake, leaving about 1-1 ½ inches of clearance around the cake. Fold one end of the cake inward, then roll. 

9. Once the cake is filly rolled, roll it into a large sheet of tinfoil (make sure you get the 18” and not the 12” tube). Roll like a Chipotle burrito and store in the fridge in a towel so the sugar doesn’t leak out. Cut and serve as desired.