---------- 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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