Ingredients
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup egg beaters
1 cup splenda
2/3 cup canned pumpkin(not pie mix)
8 oz FFcream cheese(softened)
1 cup confectioners sugar( plus 2 T for sprinkling)
6 T FF margarine (softened)
1 tsp vanilla extract
Preheat oven to 375*. Grease a 15x10" jelly roll pan w/ pam; line with waxed paper. Grease w/ Flour Pam. Sprinkle a clean dish towel with confectioners sugar. Set aside.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.(Sprinkle with 1 cup chopped walnuts if desired. It adds 2 pts per slice)
Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto towel. Carefully peel off waxed paper. Roll up cake and towel together, starting on narrow end. Cool on wire rack.
Filling: In a small bowl, beat cream cheese with confectioners sugar, softened margarine and vanilla until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap;refrigerate at least 1 hour. Sprinkle with confectioners sugar before serving. Makes 10 servings at 2 Units per slice. If adding chopped walnuts its 4 Units per slice.
