Chocolate Pumpkin Roll Cake

Ingredients

Filling

• 1 (3 ounce) package cream cheese, softened
• 1/2 cup powdered sugar (confectioner's)
• 1/2 cup pumpkin puree or canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• 1/2 cup whipping cream

Cake

• 4 eggs, separated
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup 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

Chocolate Glaze

• 2 tablespoons butter
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons water
• 3/4 cup powdered sugar (confectioners')
• 1/2 teaspoon vanilla extract

Directions

1. 1

   For filling, beat cream cheese and powdered sugar.

2. 2

   Beat in pumpkin, nutmeg, cinnamon, and vanilla.

3. 3

   Add whipping cream slowly, beating until slightly thickened.

4. 4

   Refrigerate approximately 2 hours.

5. 5

   For cake: Heat oven to 375°F

6. 6

   Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.

7. 7

   Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.

8. 8

   Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.

9. 9

   Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.

10. 10

    Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.

11. 11

    Bake 12-15 minutes or until top springs back when touched.

12. 12

    Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.

13. 13

    Roll cake in towel, starting from narrow end; place on wire rack to cool.

14. 14

    Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.

15. 15

    For chocolate glaze: Melt butter in a small pan over low heat;

16. 16

    add cocoa and water, stirring until smooth and slightly thickened. Do not boil.

17. 17

    Remove from heat; cool slightly.

18. 18

    Slowly add powdered sugar and vanilla, beating until smooth.

19. 19

    Spoon glaze over rolled cake.

20. 20

    Keep refrigerated.