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Mocha Cake Recipe

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This recipe for Mocha Cake is from Grandma Walek's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cup cake flour
1 cup sugar
3 teaspoons baking powder
teaspoon salt

1 cup hot milk
3 egg whites beaten stiff

2 Tablespoons flour
cup milk
cup sugar
cup shortening (Crisco solid)
1 teaspoon vanilla
Chopped peanut crumbs

To make cake, combine dry ingredients and sift 4 times.
Add hot milk and egg whites.

There were no other instructions for baking but assume amount of batter would be for an 8x8 size pan. Bake at 350 until top of cake is golden and springs back when touched. Cool.

Put flour and milk in small saucepan and cook until thick, stirring constantly to prevent from scorching. Let cool.
Add remaining ingredients and beat until smooth.
Helps to refrigerate for a short period of time before frosting cake, firms frosting, is easier to spread.

Cut cake in small squares, frost all sides of cake and roll in peanut crumbs.
Store in airtight container.

Personal Notes:
Personal Notes:

Kathy Walek Hoff:
Grandma called this Mocha Cake (although we often called it Peanut Cake) and it was a favorite of hers. Often instead of baking the cake, she would buy already baked angel food cake, cut in squares, frost and roll in peanut crumbs.

Holly Walek Pitz:
Grandma's Mocha Cake was one of my favorites.

Gary Walek indicated this was one of his favorites.




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