| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 1 | Servings | |
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 |
INSTRUCTIONS
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@bellsouth.net> on Oct 13, 1997
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