Chocolate Mocha Sponge Cake/1953 Pillsbury

* Exported from MasterCook *

Chocolate Mocha Sponge Cake/1953 Pillsbury

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Flour
1/4 c Cocoa powder
3 tb Water
1 tb Lemon juice
1/2 ts Salt
3/4 c Sugar
5 lg Egg yolks
-mocha filling-
1 pk Vanilla pudding mix -- * see n
1 tb Instant coffee powder
1 1/2 c Milk
1/2 c Butter
1 t Vanilla extract
5 tb Confectioner's sugar -- sifted

A senior division winner in the 1953 Pillsbury
bakeoff. * Use the 4 serving size of pudding mix-not
the instant type.

Mix the flour, cocoa, salt and sugar; stir to blend.
Beat the egg yolks until thick and creamy. Add the
lemon juice and water and blend. Add all at once to
the dry mixture. Pour into a 9-inch ungreased tube
pan. Bake in preheated 325 degree oven for 35-40
minutes. Cool then cut crosswise into 3 layers. Spread
the mocha filling between the layers. Filling: Combine
the pudding mix and coffee powder in a saucepan. Blend
in the milk and cook on low to medium heat until
thick, stirring constantly; cool. Cream the butter or
margarine, add to the pudding mixture and beat until
smooth and fluffy. Blend in vanilla and the
confectioners' sugar. Pat Dwigans



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