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  • Chocolate Mocha Sponge Cake/1953 Pillsbury

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    Chocolate Mocha Sponge Cake/1953 Pillsbury
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 c. Flour
    • 1/4 c. Cocoa pwdr
    • 3 Tbsp. Water
    • 1 Tbsp. Lemon juice
    • 1/2 tsp Salt
    • 3/4 c. Sugar
    • 5 lrg Egg yolks
    • 1 pkt Vanilla pudding mix, * see note
    • 1 Tbsp. Instant coffee pwdr
    • 1 1/2 c. Lowfat milk
    • 1/2 c. Butter
    • 1 tsp Vanilla extract
    • 5 Tbsp. Confectioner's sugar, sifted

    Directions

    1. A senior division winner in the 1953 Pillsbury bakeoff.* Use the 4 serving size of pudding mix-not the instant type.
    2. Mix the flour, cocoa, salt and sugar; stir to blend. Beat the egg yolks till thick and creamy. Add in the lemon juice and water and blend. Add in all at once to the dry mix. Pour into a 9-inch ungreased tube pan. Bake in preheated 325 degree oven for 35-40 min. Cold then cut crosswise into 3 layers. Spread the mocha filling between the layers. Filling: Combine the pudding mix and coffee pwdr in a saucepan. Blend in the lowfat milk and cook on low to medium heat till thick, stirring constantly; cold. Cream the butter or possibly margarine, add in to the pudding mix and beat till smooth and fluffy.
    3. Blend in vanilla and the confectioners' sugar. Pat Dwigans

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