Recipe - Chocolate Mocha Sponge Cake1953 Pillsbury

Three fourths cup Flour
One fourth cup Cocoa powder
3 tablespoon Water
1 tablespoon Lemon juice
One half teaspoon Salt
Three fourths cup Sugar
5 lg Egg yolks
mocha filling
1 pack Vanilla pudding mix; * see
note
1 tablespoon Instant coffee powder
1 One half cup Milk
One half cup Butter
1 teaspoon Vanilla extract
5 tablespoon Confectioner's sugar; sifted

A senior division winner in the 1953 Pillsbury bakeoff. * Use the 4 serving
size of pudding mixnot 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 9inch ungreased tube pan. Bake in
preheated 325 degree oven for 3540 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 MCRecipe Digest V1 #843 by Lynda Beaugez beaugez@bellsouth.net
on Oct 13, 1997