the cake
- 3 eggs, separated
- 3/4 cup firmly-packed brown sugar
- 1/2 cup canned pumpkin
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- Preheat oven to 350 F.
- In a small mixing bowl, beat egg yolks until thick, about 5 minutes.
- Gradually add sugar; beat well. Stir in pumpkin.
- Sift together dry ingredients; fold into egg mixture.
- Beat egg whites until stiff peaks form. Fold into batter.
- Spread evenly into greased and floured waxed paper-lined 15-1/2 x 10-1/2 x 1-inch jelly roll pan.
- Bake 14 to 18 minutes.
- Immediately loosen the cake's sides.
- Invert onto a towel lightly dusted with powdered sugar.
- Remove waxed paper.
- Starting from the narrow end, roll the cake in a towel.
- Cool on a wire rack.
filling-frosting
- 1 package (8 oz.) cream cheese, softened
- 6 tablespoons butter or margarine, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 cups chocolate buttercream frosting
- Combine cream cheese and butter. Cream until fluffy.
- Gradually add sugar and vanilla, beating until well blended.
- Spread over a cool, unrolled cake.
Frost the outside with your favorite chocolate frosting.