Chocolate Mocha Sponge Cake/1953 Pillsbury

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Mocha Sponge Cake/1953 Pillsbury
Categories: Cakes, Chocolate
Yield: 1 servings

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
-note
1 tb Instant coffee powder
1 1/2 c Milk
1/2 c Butter
1 ts 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.

-----