Chocolate Pumpkin Roll Cake

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.