Name: Mocha Cake with Chocolate Butter Creme
Ingredients: 1 c Pastry flour; 1 ts Baking powder; 1/4 ts Salt; 2 Egg yolk, beaten; 1/2 c Cold water; 1 ts Orange zest; 3/4 c Sugar; 2 Egg whites, beaten stiff; 1 tb Orange juice; 2 tb Sugar --Chocolate Butter Creme--; 3 Egg yolks; 1 c Sugar; 1/2 ts Cream of tartar; 1/2 c Water; 1/2 lb Unsalted butter; 1/2 lb Vegetable shortening; 1/2 lb Sweet chocolate; 2 tb Instant coffee; 2 tb Dark rum; Pinch of salt

Hope is not defined by the absence of hardship. Rather, hope is found in God’s grace in the midst of hardship. Hope is found in His promise to give us a future. God offers hope to Christians when He promises, “I am persuaded that not even death or life, angels or rulers, things present or things to come, hostile powers, height or depth, or any other created thing will have the power to separate us from the love of God that is in Christ Jesus our Lord!” (Rom. 8:38-39).

Dan Wickert

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables		Desserts, Cakes	1	Servings

INGREDIENTS

1	c	Pastry flour
1	ts	Baking powder
1/4	ts	Salt
2		Egg yolk, beaten
1/2	c	Cold water
1	ts	Orange zest
3/4	c	Sugar
2		Egg whites, beaten stiff
1	tb	Orange juice
2	tb	Sugar –Chocolate Butter Creme–
3		Egg yolks
1	c	Sugar
1/2	ts	Cream of tartar
1/2	c	Water
1/2	lb	Unsalted butter
1/2	lb	Vegetable shortening
1/2	lb	Sweet chocolate
2	tb	Instant coffee
2	tb	Dark rum
		Pinch of salt

INSTRUCTIONS

CAKE:  Sift together the flour, salt and baking powder 3 times. Set aside.
With an electric mixer, beat the egg yolks and 3/4 cup sugar for 5 minutes.
Gradually beat in the flour. Beat the egg whites stiff. As they begin to
form peaks, beat in the 2 tbsp. sugar. Fold gently into flour mixture. Turn
the batter into 2 well greased 8 inch aluminum cake pans. Bake at 350F for
25 minutes.  In a small pot, bring the orange juice and 2 tbsp. sugar to a
boil.  Saturate the cakes with juice mixture. Let cool and unmold. Use
chocolate butter creme recipe to fill between the layers and frost.
CHOCLOLATE BUTTER CREME:  Beat egg yolks until pale and foamy. Put the
water, sugar and cream of tartar in a saucepan; cook to a thick syrupy
consistency.  Remove from heat and stir in the instant coffee. Slowly pour
the hot (not boiling) syrup over the egg yolks, beating constantly;
continue beating until thick and lukewarm. Gradually beat in the butter and
shortening and beat until mixture is completely smooth. Fold in the melted
chocolate. Beat again. Source: Great Moments in Cooking ch.
Posted to MM-Recipes Digest V3 #260
Date: Sun, 22 Sep 1996 22:33:05 -0400
From: Cindy J Hartlin <chartlin@total.net>

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