Chocolate mocha sponge cake/1953 pillsbury

 
                 Chocolate Mocha Sponge Cake/1953 Pillsbury
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Flour
      1/4   c            Cocoa powder
    3       tb           Water
    1       tb           Lemon juice
      1/2   ts           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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