3 large eggs
1 Cup Imperial® or Dixie Crystals® Extra Fine Granulated Sugar
1 teaspoon Vanilla extract
2/3 Cup of pumpkin
¾ Cup of all-purpose flour (Spoon and sweep method*)
½ teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
1 Tablespoon of cinnamon
2 teaspoons of ginger
½ teaspoon of allspice

Filling:
4 oz. cream cheese
1 box of Imperial® or Dixie Crystals® Baker’s Supreme White Frosting Mix
½ stick or 4 Tablespoons of softened butter
2 Tablespoons of water

Preheat the oven to 375°F.

1. Line a 10 inch x 15 inch jelly roll pan with parchment paper. Butter the sides of the pan and set aside.

2. Beat the eggs for 5 minutes until thick and then add all the remaining ingredients on low speed.

3. Pour the mixture in the pan and spread evenly. Place in the oven and bake until the center bounces back when lightly pressed with a finger or a toothpick comes out clean.

4. Sprinkle cake with powdered sugar and cover with a kitchen towel. Let cool. Once cool turn upside down onto the kitchen towel or wax paper.

5. Make the filling or frosting according to the directions and cream cheese customization option on the box of Baker’s Supreme White Frosting Mix. See website for details as well.

6. Remove the parchment from the surface of the cake and spread with the frosting. Roll up like a jelly roll.

7. Cut into desired size and serve.

Yield: One 14 inch long cake.

* Using a large spoon, fill the measuring cup with flour until the required amount is obtained.