CHOCOLATE (YEAST) CAKE WITH MOCHA-CREAM FILLING

Steps:

• To make batter: Grease well a 10-inch tube pan; set aside. Warm the milk in a saucepan over medium heat to lukewarm and stir into a large bowl with the warm water. Sprinkle in the yeast and stir until dissolved. Add the 1 tablespoon sugar and 1 1/2 cups flour. Beat until smooth. Cover and let rise in a warm place 45 minutes until the mixture is light and spongy. With an electric mixer on medium speed, cream together the margarine and the remaining 2 cups sugar. Set aside. Combine the cocoa and hot water; stir until smooth. Cool to lukewarm. Add the cocoa and creamed margarine mixtures to the yeast mixture. Add the eggs, remaining 1 1/4 cups flour, baking soda, salt, nutmeg, cinnamon and vanilla. Beat about 5 minutes on the low speed of an electric mixer. Stir in the pecans. Pour into the prepared pan and let rise, uncovered, in a warm place about 2 hours until doubled in bulk. Preheat the oven to 350 degrees. Bake the cake about 45 minutes or until firm to the touch. Cool in the pan on a wire rack 10 minutes. Remove from the pan and cool completely. To make filling: Pour the cream into a mixing bowl and add the pudding mix and coffee powder. Using a whisk or electric mixer on low, slowly beat the mixture about 2 minutes. Refrigerate until ready to use. Carefully split the cooled cake into 3 layers. Stir filling and spread half between each layer. Sprinkle the top of the cake with confectioners' sugar. Makes 16 servings. Per serving: 398 calories, 45 percent calories from fat, 20 grams total fat, 5 grams saturated fat, 56 milligrams cholesterol, 52 grams carbohydrates, 2 grams total fiber, 34 grams total sugars, 50 grams net carbs, 6 grams protein, 268 milligrams sodium