Desserts
Today's desserts include a little of this, a little of that, and a whole lot of yum. What to start out with? Maybe the Easy Chocolate Saucepan Brownies or the Blueberry Banana Cake? Either of those, or any of the other four yummy dessert recipes. Enjoy!
SUMMER FRUIT “CREAM” WITH LADYFINGERS
This is from the July/August 2005 issue of Vegetarian Times (page 33). It begins, “Elegant and creamy, this fruit dessert comes together in a snap. You can make it ahead and refrigerate it, or assemble it while the coffee perks.”
Serves 6 in 30 minutes or less.
To view this online, click here.
Ingredients
12 plain ladyfingers
1 12.3-oz. pkg. silken soft tofu
1/2 12.3-oz. pkg. silken firm tofu
1 tsp. vanilla extract
1 tsp. almond extract
3/4 cup confectioners' sugar
1/2 pint fresh raspberries, rinsed
1/2 pint fresh blackberries, rinsed
1 3-oz. pkg. dried tart cherries
3/4 cup sliced almonds, toasted
Preparation
Line bottom of 3-qt. bowl with ladyfingers; set aside.
Put all tofu into food processor or blender, and purée until smooth (or beat with electric mixer until smooth). Add extracts and confectioners’ sugar, and blend well. Transfer to large bowl, and gently stir in berries.
Pour mixture over ladyfingers, and top with dried cherries. If making ahead, chill. Before serving, garnish with almonds.
EASY CHOCOLATE SAUCEPAN BROWNIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “Chocolate saucepan brownies are a quick, super-easy and delicious preparation. Just melt the butter and chocolate, beat in the sugar, eggs, and dry ingredients, then bake. That's all there is to it!”
Total: 35 mins; Prep: 10 mins; Cook: 25 mins; Yield: 16 Brownies (16 servings)
To view this yummy brownie online, click here.
Ingredients
6 tablespoons butter
2 ounces unsweetened chocolate
1/2 teaspoon vanilla
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup chopped pecans or walnuts
Directions
Heat oven to 325 F. Grease and flour an 8-inch square baking pan.
In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar. Whisk in eggs, one at a time, beating well after each addition.
Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture.
Stir in the chopped nuts, if using, blending well. Spoon into the prepared pan and spread evenly.
Bake the brownies for about 25 minutes.
Recipe Variations
Add chocolate chips or white chocolate chips
MADE-IN-THE-PAN CHOCOLATE CAKE
This wonderful vegan cake is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don’t see any flour streaks, then bake. For flourish, add a small handful of chocolate chips before baking or sprinkle the finished cake with a little confectioners’ sugar. Adapted from Mollie Katzen’s 'Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook,' this recipe was developed for kids, but adults love it, too. It’s an ideal snacking cake, or you could gussy it up with a simple ganache frosting."
Yield: 9 to 12 servings; Time: 45 minutes.
This was featured in "The Best Cookbooks for Kids", and can be viewed online at https://cooking.nytimes.com/recipes/1020063-made-in-the-pan-chocolate-cake.
Ingredients
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar or white vinegar
2 tablespoons semisweet or vegan chocolate chips (optional)
Confectioners’ sugar, for dusting on top (optional)
Preparations
Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
Remove from the oven, let cool, then cut the cake into squares. If you’re feeling fancy, this tastes good (and looks pretty) with some confectioners’ sugar dusted on top.
BLUEBERRY BANANA CAKE
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, "Whether you overbought at the farm stand or your fruit is ripening quicker than you can eat it, this blueberry banana cake is the perfect way to use up the produce and enjoy something sweet. What is great about this recipe is that there are more bananas and blueberries in the batter than flour and sugar, which makes it not only extra fruity and delicious, but also a healthy breakfast, dessert, or snack.
"This cake was made in a cathedral bundt cake pan, but you can use any bundt, cake, or loaf pan."
Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: 16 slices (16 servings)
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup sugar
3 large eggs (at room temperature)
1 teaspoon vanilla extract
4 bananas (very ripe, mashed)
1 cup blueberries (rinsed and dried)
Directions
Gather the ingredients.
Preheat the oven to 350 F. Grease and flour the cake pan.
Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.
Cream together the butter and sugar. Add the eggs and vanilla. Beat until well combined.
Add the butter mixture to the flour mixture. Combine until just mixed.
Fold in the bananas and blueberries.
Carefully pour the batter into the prepared pan.
Bake for 50 minutes or until a cake tester comes out clean.
Tips
This recipe is somewhat simple, but there are a few tips you should keep in mind to ensure your banana blueberry cake is a success:
First, it is important that the butter and eggs be at room temperature so they both mix into the batter uniformly.
You also want to make sure that the bananas are nice and ripe; the goal is to have them blend into the batter versus remain in chunks. Bananas with almost black skins are ideal.
To achieve the creamiest texture, mash the ripe bananas with a mixer until they are a thick puree. You can use frozen bananas as well, just remember to thaw first.
When it comes to the blueberries, you need completely dry them before adding to the batter. Introducing water to the batter will result in a soggy cake.
This recipe can be baked in a bundt pan, loaf pan, or muffin tins. Just be sure to adjust the cooking times (muffins will take about half the time).
Recipe Variations
Whether you add or sub out ingredients in this cake, there are a few twists on this recipe that are sure to please. If your family is a fan of nuts, adding walnuts to the batter—or sprinkled on top—brings a nice crunch to the cake.
And, chances are, the kids won't object to a few chocolate chips.
You can elevate the cake by layering on a streusel topping before baking, which will create a sweet, crispy outer crust.
ALMOND BERRY LAYER CAKE
This is from The New York Times cooking e-newsletter. The recipe begins, "Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from the farmers' market."
Yield: 1 cake; Time: 1 hour 10 minutes
This was featured in "Trunk Food," and can be viewed online at https://cooking.nytimes.com/recipes/8588-almond-berry-layer-cake.
Ingredients
For the cake:
Unsalted butter, for greasing pans
1 tablespoon all-purpose flour, plus more for pans
1-3/4 cups whole blanched almonds
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
2 large egg whites
1 cup sugar
1/2 teaspoon pure vanilla or almond extract
For the filling:
1 pound mascarpone cheese
8 ounces crème fraîche
Finely grated zest of 1 lemon
3/4 cup confectioners' sugar, plus more to taste
1 tablespoon kirsch or amaretto, optional
For assembly:
2 pounds (about 6 cups) mixed berries
Confectioners' sugar, for dusting
Preparation
For the cake:
Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.
Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.
Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.
Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.
For the filling:
In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
To assemble:
Place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
LIBBY'S® PUMPKIN ROLL
This is from Ver Best Baking by Nestle, and begins, "Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation." My take on this? Yum!
Prep Time: 45 minutes; Cooking Time: 13 minutes; Skill Level: Intermediate; Makes 14 servings
To view this online, go to https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/.
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooking Tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
SUMMER FRUIT “CREAM” WITH LADYFINGERS
This is from the July/August 2005 issue of Vegetarian Times (page 33). It begins, “Elegant and creamy, this fruit dessert comes together in a snap. You can make it ahead and refrigerate it, or assemble it while the coffee perks.”
Serves 6 in 30 minutes or less.
To view this online, click here.
Ingredients
12 plain ladyfingers
1 12.3-oz. pkg. silken soft tofu
1/2 12.3-oz. pkg. silken firm tofu
1 tsp. vanilla extract
1 tsp. almond extract
3/4 cup confectioners' sugar
1/2 pint fresh raspberries, rinsed
1/2 pint fresh blackberries, rinsed
1 3-oz. pkg. dried tart cherries
3/4 cup sliced almonds, toasted
Preparation
Line bottom of 3-qt. bowl with ladyfingers; set aside.
Put all tofu into food processor or blender, and purée until smooth (or beat with electric mixer until smooth). Add extracts and confectioners’ sugar, and blend well. Transfer to large bowl, and gently stir in berries.
Pour mixture over ladyfingers, and top with dried cherries. If making ahead, chill. Before serving, garnish with almonds.
EASY CHOCOLATE SAUCEPAN BROWNIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “Chocolate saucepan brownies are a quick, super-easy and delicious preparation. Just melt the butter and chocolate, beat in the sugar, eggs, and dry ingredients, then bake. That's all there is to it!”
Total: 35 mins; Prep: 10 mins; Cook: 25 mins; Yield: 16 Brownies (16 servings)
To view this yummy brownie online, click here.
Ingredients
6 tablespoons butter
2 ounces unsweetened chocolate
1/2 teaspoon vanilla
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup chopped pecans or walnuts
Directions
Heat oven to 325 F. Grease and flour an 8-inch square baking pan.
In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar. Whisk in eggs, one at a time, beating well after each addition.
Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture.
Stir in the chopped nuts, if using, blending well. Spoon into the prepared pan and spread evenly.
Bake the brownies for about 25 minutes.
Recipe Variations
Add chocolate chips or white chocolate chips
MADE-IN-THE-PAN CHOCOLATE CAKE
This wonderful vegan cake is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don’t see any flour streaks, then bake. For flourish, add a small handful of chocolate chips before baking or sprinkle the finished cake with a little confectioners’ sugar. Adapted from Mollie Katzen’s 'Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook,' this recipe was developed for kids, but adults love it, too. It’s an ideal snacking cake, or you could gussy it up with a simple ganache frosting."
Yield: 9 to 12 servings; Time: 45 minutes.
This was featured in "The Best Cookbooks for Kids", and can be viewed online at https://cooking.nytimes.com/recipes/1020063-made-in-the-pan-chocolate-cake.
Ingredients
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar or white vinegar
2 tablespoons semisweet or vegan chocolate chips (optional)
Confectioners’ sugar, for dusting on top (optional)
Preparations
Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
Remove from the oven, let cool, then cut the cake into squares. If you’re feeling fancy, this tastes good (and looks pretty) with some confectioners’ sugar dusted on top.
BLUEBERRY BANANA CAKE
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, "Whether you overbought at the farm stand or your fruit is ripening quicker than you can eat it, this blueberry banana cake is the perfect way to use up the produce and enjoy something sweet. What is great about this recipe is that there are more bananas and blueberries in the batter than flour and sugar, which makes it not only extra fruity and delicious, but also a healthy breakfast, dessert, or snack.
"This cake was made in a cathedral bundt cake pan, but you can use any bundt, cake, or loaf pan."
Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: 16 slices (16 servings)
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup sugar
3 large eggs (at room temperature)
1 teaspoon vanilla extract
4 bananas (very ripe, mashed)
1 cup blueberries (rinsed and dried)
Directions
Gather the ingredients.
Preheat the oven to 350 F. Grease and flour the cake pan.
Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.
Cream together the butter and sugar. Add the eggs and vanilla. Beat until well combined.
Add the butter mixture to the flour mixture. Combine until just mixed.
Fold in the bananas and blueberries.
Carefully pour the batter into the prepared pan.
Bake for 50 minutes or until a cake tester comes out clean.
Tips
This recipe is somewhat simple, but there are a few tips you should keep in mind to ensure your banana blueberry cake is a success:
First, it is important that the butter and eggs be at room temperature so they both mix into the batter uniformly.
You also want to make sure that the bananas are nice and ripe; the goal is to have them blend into the batter versus remain in chunks. Bananas with almost black skins are ideal.
To achieve the creamiest texture, mash the ripe bananas with a mixer until they are a thick puree. You can use frozen bananas as well, just remember to thaw first.
When it comes to the blueberries, you need completely dry them before adding to the batter. Introducing water to the batter will result in a soggy cake.
This recipe can be baked in a bundt pan, loaf pan, or muffin tins. Just be sure to adjust the cooking times (muffins will take about half the time).
Recipe Variations
Whether you add or sub out ingredients in this cake, there are a few twists on this recipe that are sure to please. If your family is a fan of nuts, adding walnuts to the batter—or sprinkled on top—brings a nice crunch to the cake.
And, chances are, the kids won't object to a few chocolate chips.
You can elevate the cake by layering on a streusel topping before baking, which will create a sweet, crispy outer crust.
ALMOND BERRY LAYER CAKE
This is from The New York Times cooking e-newsletter. The recipe begins, "Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from the farmers' market."
Yield: 1 cake; Time: 1 hour 10 minutes
This was featured in "Trunk Food," and can be viewed online at https://cooking.nytimes.com/recipes/8588-almond-berry-layer-cake.
Ingredients
For the cake:
Unsalted butter, for greasing pans
1 tablespoon all-purpose flour, plus more for pans
1-3/4 cups whole blanched almonds
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
2 large egg whites
1 cup sugar
1/2 teaspoon pure vanilla or almond extract
For the filling:
1 pound mascarpone cheese
8 ounces crème fraîche
Finely grated zest of 1 lemon
3/4 cup confectioners' sugar, plus more to taste
1 tablespoon kirsch or amaretto, optional
For assembly:
2 pounds (about 6 cups) mixed berries
Confectioners' sugar, for dusting
Preparation
For the cake:
Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.
Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.
Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.
Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.
For the filling:
In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
To assemble:
Place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
LIBBY'S® PUMPKIN ROLL
This is from Ver Best Baking by Nestle, and begins, "Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation." My take on this? Yum!
Prep Time: 45 minutes; Cooking Time: 13 minutes; Skill Level: Intermediate; Makes 14 servings
To view this online, go to https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/.
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooking Tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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