Mocha Layer Cake

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 6 eggs
  • 1 cup sugar
  • 1 tablespoon Crosse & Blackwell's Mocha essence
  • 1 cup flour
  • 1 teaspoon baking powder


Beat yolks until thick and lemon colored, add sugar gradually and continue beating. Add Mocha essence and the whites beaten until stiff and dry. When the whites are partially mixed with the yolks, carefully cut and fold in flour, mixed and sifted with the baking powder. Bake in two layers in a moderate oven.

Filling No. 1

Serve with whipped cream, sweetened with powdered sugar, and three tablespoons mocha essence between layers.

Icing No. 1

Confectioners sugar and water, stirred until smooth, and mocha essence to taste. Or,

Filling No. 2

Two cups C brown sugar. Moisten with water, boil until it strings, and add one tablespoon butter and two tablespoons cream. Boil until butter dissolves, beat until thick, and cool; then add one tablespoon essence of coffee. Spread immediately between cake.

Icing No. 2

Beat the white of an egg, one cup of confectioners' sugar, one tablespoon cold water and flavor with mocha essence.