Shelly's Recipe

HARVEST CHOCOLATE PUMPKIN CAKE

Category: Cakes

PUMPKIN FILLING(recipe follows)
4 eggs, separated
3/4 cup sugar, divided
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup Cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/3 cup water
CHOCOLATE GLAZE(recipe follows)

Prepare PUMPKIN FILLING. Heat oven to 375. Line jelly-roll pan with foil. Generously grease foil.

Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. Beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 additional minutes.

Combine dry ingredients; add to yolk mixture alternately with water, beating on low speed just until smooth. Gradually fold chocolate mixture into beaten whites with rubber spatula until well blended. Spread batter evenly in prepared pan.

Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Carefully unroll cake; remove towel. Spread cake with filling; reroll without towel.

Spoon glaze over top . Refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.

PUMPKIN FILLING: Beat 1 pkg (3 oz.) softened cream cheese with 1/2 cup powdered sugar. Beat in 1/2 cup cooked pumpkin, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg and 1/4 tsp vanilla extract. Slowly add 1/2 cup whipping cream, beating until slightly thickened. Refrigerate about 2 hours.

CHOCOLATE GLAZE: Melt 2 tbsp butter in small saucepan over low heat; add 2 tbsp Cocoa and 2 tablespoons water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. Gradually add 3/4 cup powdered sugar and 1/2 tsp vanilla extract, beating with whisk until smooth. About 1/2 cup.