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Chocolate Mocha Sponge Cake/1953 Pillsbury
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 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
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
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