Cake roll:
4 eggs | ½ C. flour | ½ t. baking powder | ½ C. sugar |
¼ t. baking soda | ¾ t. peach flavoring |
¾ C. mashed peaches (drained of liquid) |¾ C. chopped pecans

Cream cheese filling:
11 oz. cream cheese, softened | ½ C. sugar | 1 egg | 3 T. milk

Cream cheese icing:
3 oz. cream cheese, softened | 1½ T. milk | 1 t. peach flavoring |
2 C. confectioners sugar

Filling:(make and set aside). Beat cream cheeses and sugar together with a mixer. Add egg and milk and beat until smooth. Spread in prepared pan. Cake Roll: Separate egg. Let stand until at room temperature. Grease a jelly roll pan. Line bottom with parchment paper. Set aside.

Stir together flour, baking powder and baking soda; set aside. Beat egg yolks and peach flavoring together, beating until thick. Add ½ cup sugar. Stir until dissolved. Stir in peaches and nuts. Separate eggs. Let stand until at room temperature. In another bowl with clean beaters, beat egg whites until soft peaks form. Add ½ cup sugar, beating until stiff peaks form. Fold egg yolk mixture into whites. Sprinkle flour mixture over egg mixture. Fold in gently until combined. Spread batter over filling in pan. Be careful spreading it. Bake in preheated 350-degree oven for 25 to 30 minutes or until cake springs back when touched. Immediately loosen cake from pan and turn out onto a towel sprinkled with powdered sugar. Roll cake into spiral roll. Cool completely. Icing: Beat together the 3-ounces of softened cream cheese and peach flavoring until smooth. Add 2 cups confectioners sugar and enough milk to reach spreading consistency. Spread with icing. Sprinkle with nuts. Put a few drained peaches on top of roll.