CHOCOLATE MOCHA SPONGE CAKE

FOR THE CAKE:
3/4 cup flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
5 large egg yolks
3 tbsp water
1 tbsp lemon juice
FOR THE MOCHA FILLING:
1 (4 servings size) pkg vanilla pudding mix (not instant)
1 tbsp instant coffee powder
1 1/2 cups milk
1/2 cup butter or margarine, softened
1 tsp vanilla extract
5 tbsp confectioner's sugar; sifted

TO MAKE THE CAKE:
Preheat oven to 325 degrees F.

Stir together flour, sugar, cocoa powder, salt; set aside.

Beat egg yolks until thick. Stir in 3 tbsp water and lemon juice. 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.

Cut the cooled cake crosswise into 3 layers. Spread the mocha filling between the layers.

TO MAKE THE MOCHA FILLING:
Combine the dry 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.

Adapted from source: Pat Dwigans