Pumpkin-cream cheese filling (recipe follows)

Cake:
4 eggs
3/4 cup sugar, divided
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup water

Chocolate glaze (recipe follows)

FILLING: Beat 3-oz. package cream cheese with 1/2 cup powdered sugar. Beat in 1/2 cup canned pumpkin, 1/2 teaspoon ground cinnamon, 1³8 teaspoon ground nutmeg and 1/4 teaspoon vanilla extract Slowly add 1/2 cup heavy cream, beating until slightly thickened. Refrigerate about 2 hours.

CAKE: Heat oven to 375 degrees. Line jelly-roll pan or a cookie sheet with sides, 15-by-10-by-1-inch, with foil or waxed paper. Generously grease foil.

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 more minutes.

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 spatula until well blended. Spread evenly in pan.

Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean dishtowel 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; re-roll without towel.

Spoon glaze over top. Refrigerate until just before serving. Cover and refrigerate leftovers. Makes 10 to 12 servings.

GLAZE: Melt 2 tablespoons butter in small saucepan over low heat; add 2 tablespoons dry cocoa and 2 tablespoons water. Stir until smooth and slightly thickened. Do not boil. Remove from heat to cool slightly. Gradually add 3³4 cup powdered sugar and 1/2 teaspoon vanilla, beating with whisk until smooth.

From Hershey