Harvest Chocolate Pumpkin Cake

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup cooked pumpkin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• 1/2 cup whipping cream
• 4 eggs, separated
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup water
• 2 tablespoons butter
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons water
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 pumpkin filling:.
• 2 beat cream cheese with powdered sugar.
• 3 beat in pumpkin, cinnamon, nutmeg, and vanilla.
• 4 slowly add whipping cream, beating until slightly thickened.
• 5 refrigerate about 2 hours.
• 6 cake:.
• 7 heat oven to 375 degrees.
• 8 line jellyroll pan or baking pan with sides, 15 1/2 x 10 1/2 x 1", with foil.
• 9 generously grease foil.
• 10 beat egg whites in large bowl on high speed of mixer until soft peaks form.
• 11 set aside.
• 12 beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 additional minutes.
• 13 combine dry ingredients; add to yolk mixture alternately with water, beating on low speed just until smoothe.
• 14 gradually add chocolate mixture into beaten whites with rubber spatula until well blended.
• 15 spread batter evenly in prepared pan.
• 16 bake 12-15 minutes or until top springs back when touched lightly.
• 17 immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar.
• 18 carefully peel off foil.
• 19 immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.
• 20 carefully unroll cake; remove towel.
• 21 spread cake with filling; reroll without towel.
• 22 glaze:.
• 23 melt butter in a small saucepan over low heat; add cocoa and water, stirring until smooth and slightly thickened.
• 24 do not boil.
• 25 remove from heat; cool slightly.
• 26 gradually add powdered sugar and vanilla, beating with whisk until smooth.
• 27 makes about 1/2 cup.
• 28 spoon glaze over top of rolled cake.
• 29 regrigerate until just before serving.
• 30 cover and refrigerate any leftover.