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Title: Chocolate Mocha Sponge Cake/1953 Pillsbury
Categories: Cake
Yield: 1 Servings
| 3 | /4 c | Flour |
| 1 | /4 c | Cocoa powder |
| 3 t | b Water | |
| 1 t | b Lemon juice | |
| 1 | /2 t | s Salt |
| 3 | /4 c | Sugar |
| 5 l | g Egg yolks | |
| : | mocha filling- | |
| 1 p | k Vanilla pudding mix -- * see | |
| 1 t | b Instant coffee powder | |
| 1 1 | /2 c | Milk |
| 1 | /2 c | Butter |
| 1 t | Vanilla extract | |
| 5 t | b 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
Recipe By :
From: Lynda Beaugez Date: 13 Oct 97 Mastercook Recipes (Mailing List) Ä
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