---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Mocha Sponge Cake/1953 Pillsbury
  Categories: Cakes, Chocolate
       Yield: 1 servings
  
     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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