If there were only two deserts I could eat for the rest of my life this would be one of them…cheesecake will always be my number one. But Mocha’s will always hold a special place in my heart. I remember going to my Grandma Garands when I was young and icing all the little squares and then eating a dozen at a time. This was well before “boys” and I ever thought twice about my waist line. Now I enjoy them once a year when I go home for Christmas and my Aunt Helen has been her sweet self and made a ton of holiday treats (which by the way every year she threatens won’t happen, but always gives in…Thank God)
Mix all the above ingredients in a bowl, mix well.
In another bowl, beat the egg whites until they form a peak and then fold the egg white mixture into the above mixture.
Line a large size pan with brown paper (good luck finding brown paper bags). Cook at 375 degrees for about 35 to 40 minutes.
Once cake is done, let the cake sit for a day, well covered. The next day, remove the top, sides and under of the cake, leaving only the cake part. You then cut the cake into strips and then in squares. This recipe makes approx. 60 mochas.
Icing for mochas
This is usually done with an electric frying pan. Partly fill with water and set the frying pan at 350 degrees set big Pyrex mixing bowl in the frying pan.
In bowl add 1 lb. of butter and let it melt. Once butter is melted add about 3 lbs. of icing sugar a little at a time so that you can mix it. Add 5 tsp. of milk, 3 tbsp of cocoa and about 3 tbsp of very strong coffee, the stronger the better.
The ingredients all have to be mixed and stirred until it form a smooth icing. Always make sure there is enough water in the frying pan to keep the icing warm. If you find that the icing is a little to tick, you can always add more coffee or milk. Once the icing is made and is of spreadable consistency, you can now start to ice the cake. Ice all sides of the cakes and then roll them in shredded coconuts or crushed walnuts. Store in a container. These can be frozen.