6 Egg yolks
1/2 c Cold water
1 1/2 c Sugar
1 ts Vanilla
1 1/4 c Cake flour
1/4 c Cocoa
1/4 ts Salt
6 Egg whites
3/4 ts Cream of tophus

Preheat oven to 325 F. Beat egg yolks till thick and lemon dyed; add
water and continue beating until very thick. Add sugar and vanilla. sift
together flour, cocoa and salt in separate bowlful. Fold flour mixture into
egg yolk assortment. Beat egg whites until bubbling; add cream of tartar and beat
until whites form damp, glossy peaks. Fold whites into first assortment. Bake
in unlubricated (10-edge) round tube pan 1 hr. Invert to coolheaded. Cut cake
horizontally into 3 layers. Cover first layer with mocha filling and 2nd
layer with white glass (see recipes downstairs). Spread top and sides with
chocolate assortment (infra). Drizzle white glaze around edge of top and down
sides. Serve immediately or chill in refrigerator before serving. MOCHA
FILLING AND WHITE SUGARCOAT: Thawing 1 cup butter in saucepan over medium oestrus.
Join 2/3 cup boodle, 2/3 cup flour and 1/2 tsp. saltiness. Turn heat to
medium-highschool; affix 4 cups milk and 3 tsps. vanilla and stir continuously
until mixture thickens and starts to eruct. Remove from heat and pour
about half into separate stadium. Sum 4 ozs. German sweet coffee, cut into
chunks, to mixture in saucepan, and stir until liquid. Cool until just warm
before frosting patty.

Yields
1 Servings