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    1953 Chocolate Mocha Sponge Cake


    Source of Recipe


    Internet

    List of Ingredients




    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 note
    1 tb Instant coffee powder
    1 1/2 c Milk
    1/2 c Butter
    1 ts Vanilla extract
    5 tb Confectioner's sugar; sifted

    Recipe



    * 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.

 

 

 


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