Chocolate Mocha Sponge Cake/1953 Pillsbury

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

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.
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