Chocolate Glazed Pumpkin Torte


Cake Ingredients:

• 4 large Eggs, separated
• 3/4 cup and 1 Tablespoon Granulated Sugar, divided
• 1/2 cup All-purpose Flour
• 1/3 cup Cocoa Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/3 cup Water
• 1 teaspoon Vanilla Extract

Pumpkin Filling Ingredients:

• 1 cup canned Pumpkin Puree
• 1/4 cup All-purpose Flour
• 1/3 cup Butter, softened
• 3 Tablespoons Vegetable Shortening
• 1 teaspoon ground Cinnamon
• 1/4 teaspoon ground Nutmeg
• 1 3/4 cups Confectioner's Sugar

Chocolate Glaze Ingredients:

• 1 Tablespoon Butter
• 2 Tablespoons Cocoa Powder
• 1 Tablespoon Water
• 2/3 cup Confectioner's Sugar
• 1/4 teaspoon Vanilla Extract

Instructions:
Pre-heat oven to 375-F degrees and generously coat a 15-inch by 10-inch jelly roll pan with non-stick cooking spray.
In large mixing bowl, beat the egg yolks at medium speed for 3 minutes. Gradually add 1/2 cup of granulated sugar and blend for 2 minutes more.
Sift together the flour, cocoa, 1/4 cup sugar, baking soda and salt. Add the dry ingredients to the egg yolk mixture alternately with adding the water. Blend at a low speed setting until the batter is smooth. Stir in vanilla; set aside.
In small mixing bowl, beat egg whites until soft peaks form. Gradually add the remaining 1 tablespoon sugar, beating until stiff peaks form. Gently fold the egg whites into the batter until well blended.
Spread the 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 and invert the cake onto a clean, slightly dampened towel to allow to cool completely.

Meanwhile, prepare the pumpkin filling in a small saucepan by blending together the canned pumpkin puree and flour. Cook over medium heat, stirring frequently, until the mixture boils comes to a thick boil Remove from heat; set aside and allow to cool completely.
In small mixing bowl, beat together the butter and shortening until creamy. Add the cinnamon and nutmeg and blend again. Gradually add the confectioner's sugar, beating until light and fluffy. Slowly blend in the thickened pumpkin mixture. Refrigerate until ready to use. (Makes about 2 1/4 cups torte filling.)

Prepare the chocolate glaze in small saucepan over low heat by melting the butter and whisking in the cocoa powder and water. Cook, stirring constantly, until mixture thickens, but do not boil. Remove the saucepan from the heat and gradually add the confectioner's and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until of desired consistency. (Prepares about 1/2 cup chocolate glaze.)

To assemble the pumpkin torte, cut the cooled cake crosswise into four equal pieces. Place one piece on a serving plate. Spread about 3/4 cup of the pumpkin filling over the top of the cake section. Repeat layering with remaining cake and filling, ending with a cake layer on top.
Spread the chocolate glaze over the top of the final layer. Refrigerate until serving time and any leftovers that remain.
Serves 8 to 10