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Chocolate Mocha Sponge Cake/1953

This Chocolate Mocha Sponge Cake/1953 Pillsbury recipe uses Flour, Cocoa Powder, Water, Lemon Juice, and Salt. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3/4 cup
• 1/4 cup
• 3 tbsp
• 1 tbsp
• 1/2 tsp
• 3/4 cup
• 5
• 1 pkg
• 1 tbsp
• 1 1/2 cup
• 1/2 cup
• 1
• 5 tbsp

Method (preview)

1. 1

   A senior division winner in the 1953 Pillsbury bakeoff. * Use the 4 serving size of pudding mix-not the instant type.

2. 2

   Mix the flour, cocoa, salt and sugar; stir to blend.

3. 3

   Beat the egg yolks until thick and creamy.

4. 4

   Add the lemon juice and water and blend.

5. 5

   Add all at once to the dry mixture.

6. 6

   Pour into a 9-inch ungreased tube pan.

7. 7

   Bake in preheated 325 degree oven for 35-40 minutes.

8. 8

   Cool then cut crosswise into 3 layers.

9. 9

   Spread the mocha filling between the layers.

10. 10

    Filling: Combine the pudding mix and coffee powder in a saucepan.

11. 11

    Blend in the milk and cook on low to medium heat until thick, stirring constantly; cool.

12. 12

    Cream the butter or margarine, add to the pudding mixture and beat until smooth and fluffy.

13. 13

    Blend in vanilla and the confectioners' sugar.