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1
Heat oven to 375AF.
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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
Beat egg yolks in large bowl on medium speed 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
Beat egg whites in medium bowl 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 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 leftover torte.
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20
8 to 10 servings.
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21
PUMPKIN FILLING
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22
1 cup canned pumpkin.
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23
1/4 cup all-purpose flour
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24
1/3 cup butter or margarine, softened
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25
3 tablespoons shortening
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26
1 teaspoon ground cinnamon
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27
1/4 teaspoon ground nutmeg
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28
1-3/4 cups powdered sugar
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29
Combine pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick).
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30
Remove from heat; set aside.
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31
Cool completely.
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32
Beat butter and shortening in small bowl until creamy; add spices.
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33
Gradually add powdered sugar, beating until light and fluffy.
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34
Slowly blend in pumpkin mixture.
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35
Refrigerate until mixture ready to use.
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36
About 2-1/4 cups filling.
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37
CHOCOLATE GLAZE.
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38
1 tablespoon butter or margarine
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39
2 tablespoons HERSHEY'S Cocoa
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40
1 tablespoon water
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41
1/4 teaspoon vanilla extract
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42
2/3 cup powdered sugar
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43
Melt butter in small saucepan over low heat; add cocoa and water.
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44
Cook, stiring constantly, until mixture thickens; do not boil.
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45
Remove from heat.
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46
Stir in vanilla.
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47
Gradually add powdered sugar, beating with whisk until smooth and thickened.
