---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Desserts
       Yield: 1 torte
       4    Eggs; separated
     3/4 c  Sugar; plus...
       1 tb Sugar
     1/2 c  All-purpose flour
     1/3 c  HERSHEY'S Cocoa
     1/2 ts Baking soda
     1/4 ts Salt
     1/3 c  Water
       1 ts Vanilla extract
            Slivered almonds (optional)
 ------------------------------PUMPKIN FILLLING------------------------------
       1 c  Canned pumpkin
     1/4 c  All-purpose flour
     1/3 c  Butter or margarine
            -- softened
       3 tb Shortening
       1 ts Ground cinnamon
     1/4 ts Ground nutmeg
   1 3/4 c  Powdered sugar
 ------------------------------CHOCOLATE GLAZE------------------------------
       1 tb Butter or margarine
       2 tb HERSHEY'S Cocoa
       1 tb Water
     2/3 c  Powdered sugar
     1/4 ts Vanilla extract
   Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil;
   generously grease foil. 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. 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. Stir in vanilla; set aside. In
   small mixer bowl, beat egg whites until soft peaks form; gradually add
   remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually
   fold beaten egg whites into chocolate mixture until well blended. Spread
   batter evenly into prepared pan. Bake 14 to 16 minutes or until top
   springs back when touched lightly. Immediately loosen cake from edges of
   pan; invert onto clean, slightly dampened towel. Carefully peel off
   foil. Cool completely. Meanwhile, prepare PUMPKIN FILLING. Cut cake
   crosswise into four equal pieces. Place one piece on serving plate;
   spread about 3/4 cup PUMPKIN FILLING over top. Repeat layering with
   remaining cake and filling, ending with cake layer. Spread CHOCOLATE
   GLAZE over top; garnish with almonds, if desired. Refrigerate until
   serving time. Refrigerate leftovers. 8 to 10 servings.
   In small saucepan, combine pumpkin and flour; cook over medium heat,
   stirring constantly, until mixture boils (mixture will be very thick).
   Remove from heat; set aside. Cool completely. In small mixer bowl, beat
   butter and shortening until creamy; add spices. Gradually add powdered
   sugar, beating until light and fluffy. Slowly blend in pumpkin mixture.
   Refrigerate until mixture ready to use. About 2-1/4 cups filling.
   In small saucepan over low heat, melt butter; add cocoa and water. Cook,
   stirring constantly, until mixture thickens. Do not boil. Remove from
   heat; gradually add powdered sugar and vanilla, beating with whisk until
   smooth. Add additional water, 1/2 teaspoon at a time, until of desired
   consistency. About 1/2 cup glaze.
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.
   Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)