Chocolate Mocha Sponge Cake

Yields:	1 cake
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	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	1 hours

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Ingredients

3/4	cup	flour, all-purpose
1/4	cup	cocoa powder
3	tablespoons	water
1	tablespoon	lemon juice
1/2	teaspoon	salt
3/4	cup	sugar
5	large	egg yolks

Mocha filling
1	package	pudding mix
1	tablespoon	instant coffee
1 1/2	cups	milk
1/2	cup	butter
1	teaspoon	vanilla extract
5	tablespoons	powdered sugar	sifted

Directions

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 degrees F. oven for 35-40 minutes.

Cool then cut crosswise into 3 layers.

Spread the mocha filling between the layers.

For the 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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Member Review

Pineapple And Cucumber Salad - Midsummer Thai Dinner

I served this as a side dish with a coconut chicken curry and Thai spring rolls. It was an amazingly good salad. Everyone asked me for the recipe. I highly recommend it. (I did, however, substitute fresh cilantro for the watercress and I really think that made it.)

Reviewed by pledden