The best delicious Chocolate Mocha Sponge Cake/1953 Pillsbury recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Mocha Sponge Cake/1953 Pillsbury recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Mocha Sponge Cake/1953 Pillsbury.
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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. Pat Dwigans
Yields
1 Servings
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