Ingredients Edit

Directions Edit

  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 Edit

  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 Edit

  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.
Community content is available under CC-BY-SA unless otherwise noted.