Chocolate mocha sponge cake/1953 pillsbury

1 Servings

Ingredients

Quantity Ingredient
¾ cup Flour
¼ cup Cocoa powder
3 tablespoons Water
1 tablespoon Lemon juice
½ teaspoon Salt
¾ cup Sugar
5 larges Egg yolks -mocha filling---
1 pack Vanilla pudding mix; * see note
1 tablespoon Instant coffee powder
1½ cup Milk
½ cup Butter
1 teaspoon Vanilla extract
5 tablespoons Confectioner's sugar; sifted

Directions

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 Posted to MC-Recipe Digest V1 #843 by Lynda Beaugez <beaugez@...> on Oct 13, 1997

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