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1
Cake:.
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Preheat oven to 375 degrees F. sift powdered sugar generously over clean towel.
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3
Spray 15x10x1 inch jelly roll pan with no stick spray.
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Line with waxed paper and spray with no stick spray.
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Combine pumpkin pie spice, baking powder, baking soda and flour in a small bowl.
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In large mixing bowl, beat eggs with electric mixer until thick.
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Gradually add sugar and pumpkin, and then flour mixture.
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Once flour is incorporated, beat 1 minute more.
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Spread batter evenly into pan.
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Bake for 9-12 minutes or until toothpick inserted in center comes out clean.
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Immediately loosen cake around edges and invert onto towel.
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Carefully remove waxed paper.
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Roll cake in towel beginning at narrow end.
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Cool Cake completely on wire rack.
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Unroll cake, spread filling evenly to edges of cake.
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Re-roll cake.
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wrap in plastic wrap and refrigerate several hours before serving.
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Filling:.
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Combine shortening and butter in small deep mixing bowl.
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Beat with an electric mixer on high speed until smooth and fluffy.
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In a separate bowl combine powdered sugar, evaporated milk, vanilla extract, salt and pumpkin pie spice (if desired) in a medium bowl on low speed until well combined.
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Add shortening mixture to powdered sugar mixture.
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Beat on high speed just until stiff peaks form.
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Cover and refrigerate.
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Topping:.
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Drizzle cake with caramel syrup and sprinkle with toasted almonds.
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Serve slices with additional cramel syrup.
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***Toasting nuts: place nuts in dry non-stick skillet over medium heat shaking pan until nuts are browned lightly.
