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1
Heat oven to 375F (190C).
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2
Line 15 1/2x10 1/2x1-inch jelly roll pan with foil; generously grease foil.
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3
In large mixer bowl, beat egg yolks on medium speed of electric mixer 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes.
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4
Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth.
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5
Stir in vanilla; set aside.
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6
In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form.
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7
Gradually fold beaten egg whites into chocolate mixture until well blended.
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8
Spread batter evenly into prepared pan.
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9
Bake 14 to 16 minutes or until top springs back when touched lightly.
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10
Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel.
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11
Carefully peel off foil.
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12
Cool completely.
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13
Meanwhile, prepare PUMPKIN FILLING.
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14
Cut cake crosswise into four equal pieces.
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15
Place one piece on serving plate; spread about 3/4 cup PUMPKIN FILLING over top.
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16
Repeat layering with remaining cake and filling, ending with cake layer.
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17
Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired.
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18
Refrigerate until serving time.
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19
Refrigerate leftovers.
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20
8 to 10 servings.
