2/3 c. pumpkin
3 eggs
1 c. sugar
1 tsp. cinnamon
3/4 c. flour
1 tsp. baking soda
1 c. chopped nuts (set aside)

Mix well. Pour into wax paper covered jelly roll pan, 10 x 13 inch. Add 1 cup chopped nuts evenly. Bake at 375 degrees for 15 minutes. Transfer to new cookie sheet. Tear off wax paper. Lay damp tea towel over cake and turn entire cake over. Roll in jelly roll fashion (with tea towel in it) until cools. After cool, unroll, frost, and reroll.

FROSTING:

2 tbsp. soft butter
8 oz. cream cheese
3/4 tsp. vanilla
1 c. powdered sugar

Mix together and spread. Serves 8 to 10.