Pumpkin Cream Cheese Roll

Cake:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1 ts. baking soda
1 teaspoons cinnamon
1/2 teaspoons nutmeg

Filling:
1 (8 oz.) package of cream cheese
4 tablespoons butter
1 cup powdered sugar
1 teaspoons vanilla

Directions

In a large bowl beat eggs and sugar, beat in remaining cake ingredients. Grease a 10" x 15" jelly roll pan. Line with wax paper, grease and lightly flour wax. Pour batter into pan. Bake at 350 for 15 minutes. Meanwhile, sprinkle powdered sugar over a clean kitchen towel. (white flour sack towels work best) Turn hot cake onto towel. Remove waxed paper. Trim burnt edges. Sprinkle more powdered sugar over hot cake and roll up the cake with the towel inside. Cool completely. Prepare filling by beating all ingredients. Unroll cooled cake and spread filling evenly. Roll up without the towel inside. Wrap in waxed paper and foil. Place in fridge for at least one hour before cutting. Cake cuts best when slightly frozen.

*When you roll up the cake, start at the longest side. Also, place the cake at the very edge of the towel, so that you don't have it all bunched up inside the cake.