This is from the Hershey's website...
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Harvest Chocolate Pumpkin Cake
Skill Level:
Advanced
Nutrition Info
Ingredients
* PUMPKIN FILLING (recipe follows)
* 4 eggs, separated
* 3/4 cupsugar, divided
* 1 teaspoonvanilla extract
* 1/2 cupall-purpose flour
* 1/3 cupHERSHEY'S Cocoa
* 1/2 teaspoonbaking soda
* 1/4 teaspoonbaking powder
* 1/2 teaspoonsalt
* 1/3 cupwater
* CHOCOLATE GLAZE (recipe follows)
Directions
1. 1 Prepare PUMPKIN FILLING. Heat oven to 375°F. Line 15-1/2 x10-1/2 x
1-inch jelly-roll pan with foil. Generously grease foil.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Spoon glaze over top . Refrigerate until just before serving.
Cover; refrigerate leftover dessert. 10 to 12 servings.
PUMPKIN FILLING: Beat 1 package (3 oz.) softened cream cheese with 1/2 cup
powdered sugar. Beat in 1/2 cup cooked pumpkin, 1/2 teaspoon ground cinnamon,
1/8 teaspoon ground nutmeg and 1/4 teaspoon vanilla extract. Slowly add 1/2 cup
whipping cream, beating until slightly thickened. Refrigerate about 2 hours.
CHOCOLATE GLAZE: Melt 2 tablespoons butter in small saucepan over low heat; add
2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water, stirring until smooth
and slightly thickened. Do not boil. Remove from heatl cool slightly. Gradually
add 3/4 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk
until smooth. About 1/2 cup.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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