---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Mocha Cake with Chocolate Butter Creme
  Categories: Desserts, Cakes
       Yield: 1 Servings
  
       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
  
   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.
  
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