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.
 * 18) Spoon glaze over top.
 * 19) Refrigerate until just before serving.
 * 20) Cover; refrigerate leftover dessert.

Pumpkin Filling

 * 1) Beat 1 package (3 oz.) softened cream cheese with 1/2 cup powdered sugar.
 * 2) Beat in 1/2 cup cooked pumpkin, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/4 teaspoon vanilla extract.
 * 3) Slowly add 1/2 cup whipping cream beating until slightly thickened refrigerate about 2 hours.

Chocolate Glaze

 * 1) 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.
 * 2) Do not boil.
 * 3) Remove from heat; cool slightly.
 * 4) Gradually add 3/4 cup powdered sugar 1/2 teaspoon vanilla extract beating with whisk until smooth.
 * 5) About 1/2 cup.