1
Preheat oven to 375
2
line 15"x10" jelly roll pan with wax paper, grease paper and flour lightly. Lay out a cotton kitchen towel and sprinkle with powdered sugar.
3)Combine flour, caking powder, baking soda, cinnamon, ground cloves and salt in a small bowl.
4
Beat eggs, sugar and splenda in large mixer bowl until think. Beat in pumpkin.
5
Stir in flour mixture.
6
Spread over onto jelly roll pan and sprinkle with nuts (optional).
7
Bake for 13 to 15 minutes or until top of cake springs back when touched.
8
Immediately loosen and turn cake onto the cotton towel sprinkled with powdered sugar. Carefully remove paper and roll up cake and towel together from narrow end. Cool on wire rack.
9
Beat softened cream cheese, 3/4 c powdered sugar, softened butter, vanilla and lemon in small mixer bowl until smooth.
10
Carefully unroll cake, remove towel and carefully spread cream cheese mixture over cake. Reroll cake and wrap in plastic and refrigerate for 1 hour.
11
Sprinkle with powdered sugar before serving, if desired.
