CHOCOLATE YEAST CAKE AND MOCHA FILLING

¾ cup milk 3 eggs, beaten

¼ cup warm water 1 tea. baking soda

1 pkg. dry yeast ½ tea. salt

1 tab. sugar ¼ tea. ground nutmeg

2¾ cups flour, divided ¼ tea. ground cinnamon

¾ cup margarine ½ tea. vanilla

2 cups sugar 1 cup chopped pecans

2/3 cup cocoa confectioner’s sugar

½ cup hot water

Scald milk; cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir when dissolved. Add lukewarm milk, 1 tab. sugar and 1½ cups flour; beat until smooth. Cover; let rise in warm place, free from draft, until mixture is light and spongy, about 45 min. Meanwhile, cream margarine and 2 cups sugar; set aside. Combine cocoa and hot water and stir until smooth; cool to lukewarm. Add cocoa and creamed margarine mixture to yeast. Add eggs, remaining 1¼ cup flour, baking soda, salt, nutmeg, cinnamon, and vanilla. Beat 6 min. on low speed of mixer, scraping bowl occasionally. Stir in pecans. Pour into well greased 10” tube pan. Let rise, uncovered, in warm place until doubled in bulk, about 2 hours. Bake at 350’ about 45 min., or until done. Cool in pan on rack for 10 min. Remove and finish cooling on rack.

Prepare Mocha-Cream Filling. Carefully split cooled cake into 3 layers. Stir filling and spread between layers. Sprinkle top and sides with confectioners’ sugar.

MOCHA-CREAM FILLING

1½ cups light cream or 1 cup heavy cream and ½ cup milk

1 pkg. vanilla instant pudding

1 tab. instant coffee

Measure cream and milk into bowl. Add pudding and coffee. Using mixer, slowly beat 2 min. Refrigerate until ready to use.