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