Harvest Chocolate Pumpkin Cake

Ingredients

 * 4 		Eggs, separated
 * 3/4 	cup 	Sugar, divided
 * 1 	tsp 	Vanilla extract
 * 1/2 	cup 	All-purpose flour
 * 1/3 	cup 	HERSHEY'S Cocoa
 * 1/2 	tsp 	Baking soda
 * 1/4 	tsp 	Baking powder
 * 1/2 	tsp 	Salt
 * 1/3 	cup 	Water
 * CHOCOLATE GLAZE (recipe follows)
 * PUMPKIN FILLING (recipe follows)

Directions

 * 1) Prepare PUMPKIN FILLING.
 * 2) Heat oven to 375°F. .
 * 3) Line 15-1/2 x10-1/2 x 1-inch jelly-roll pan with foil. 
 * 4) Generously grease foil.
 * 5) Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating 
 * 6) until stiff peaks form. 
 * 7) Beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 .
 * 8) additional minutes..
 * 9) Combine dry ingredints; add to yolk mixture alternately with water, beating on low speed just until smooth.
 * 10) Gradually fold chocolate mixture into beaten whites with rubber spatula until well blended.
 * 11) Spread batter evenly in prepared pan.
 * 12) Bake 12 to 15 minutes or until top springs back when touched lightly.
 * 13) Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar.
 * 14) Carefully peel off foil. .
 * 15) Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. 
 * 16) Carefully unroll cake; remove towel. 
 * 17) pread cake with filling; reroll without towel.<BR>
 * 18) Spoon glaze over top .<BR>
 * 19) Refrigerate until just before serving.<BR>
 * 20) Cover; refrigerate leftover dessert.
 * 21) =====PUMPKIN FILLING=====
 * 22) Beat 1 package (3 oz.) softened cream cheese with 1/2 cup powdered sugar.<BR>
 * 23) Beat in 1/2 cup cooked pumpkin, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/4 teaspoon vanilla extract.
 * 24) Slowly add 1/2 cup whipping cream beating until slightly thickened refrigerate about 2 hours.
 * 25) =====CHOCOLATE GLAZE=====
 * 26) Melt 2 tablespoons butter in small saucepan over low heat add 2 tablespoons HERSHEY'S Cocoa 2 tablespoons water stirring until smooth and slightly thickened.
 * 27) Do not boil. <BR>
 * 28) Remove from heatl cool slightly. <BR>
 * 29) Gradually add 3/4 cup powdered sugar 1/2 teaspoon vanilla extract beating with whisk until smooth.
 * 30) About 1/2 cup.