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Chocolate Mocha Sponge Cake/1953 Pillsbury

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

3/4  c  Flour
1/4  c  Cocoa powder
3  tb  Water
1  tb  Lemon juice
1/2  t  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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