Posted by: Schmitty 10-27-99 3:13 AM
Chocolate Pumpkin Cake Roll
Pumpkin filling:
1 package (3-ounce) softened cream cheese
1/2 cup powdered sugar
1/2 cup cooked pumpkin (canned okay)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1/2 cup whipping cream
3 drops yellow food color, plus 2 drops red food color (optional for orange color)
Cake:
4 eggs separated
3/4 cup sugar divided use
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup water
Glaze: 2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Flling: Beat cream cheese with powdered sugar.
Beat in mashed cooked pumpkin, cinnamon, nutmeg and vanilla extract.
Slowly add whipping cream, beating until slightly thickened.
Add food colors if desired.
Refrigerate 2 hours.
Cake: Heat oven to 375 degrees.
Line jelly roll pan or cookie sheet with sides 15 1/2 by 10 1/2 x 1 inch with foil.
Generously grease foil.
Beat egg whites in large bowl on high speed of mixer until soft peaks form about 4-5 minutes.
Gradually add 1/2 cup sugar beating until stiff peaks form. Set aside.
Beat egg yolks & vanilla in medium bowl 3 minutes, gradually add remaining 1/4 cup sugar and beat 2 additional minutes.
Combine dry ingredients and 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.
Bake 12 to 15 minutes or until top springs back when touched lightly.
Immediately loosen cake from edges of pan; invert on clean dish towel evenly sprinkled with powdered sugar.
Carefully peel off foil.
Immediately roll cake in towel, starting at narrow end; place on wire rack to cool completely, at least 30 minutes.
Carefully unroll cake; remove towel.
Spread with filling; reroll without towel.
Glaze: Melt butter in small saucepan over low heat; add cocoa and water stirring until smooth and slightly thickened; do not boil.
Remove from heat and cool slightly.
Gradually add powdered sugar and vanilla extract, beating with whisk until smooth.
Yield 1/2 cup.
Spoon glaze over top or frost completely.
Refrigerate cake until just before serving.
To serve, cut with sharp knife.
Refrigerate any leftover dessert in covered dish.
Makes 10 to 12 servings.