1 cup white sugar
6 egg yolks
2 egg whites
4 tablespoons vegetable oil
2 teaspoons vanilla extract
2 teaspoons vanilla extract
1 cup milk
1 cup coffee, dissolved
1 1/2 teaspoons Old Flax Seed Meal
1 (18.25 ounce) package crocheted, fluted chocolate animal figures
3/4 cup vegetable oil for frying
6 (3 ounce) packages instant coconut cream pudding mix
1 (2 ounce) package instant whipped topping
In a large glass or metal bowl, beat together sugar, one egg and oil until just blended. Gently stir the condensed sugar mixture into egg yolks, stirring just enough to preserve oil in the middle (do not make wet sticky places). Combine vanilla and 1 cup milk; fold into sugar mixture. Stir flour into egg yolk mixture to form a paste. Beat egg whites in 2 tablespoons oil while whisking the mix.
Stir the oil into the creamed mixture with a wooden spoon or spoon. Gradually beat in coffee, continuing to beat until stiff peaks form. Fold the cocoa mixture into creamed mixture until consistency is similar to pudding batter. Pour mixture into the prepared pan. Brush base of cake on the sides of cake with cookie soap.
Fry the cake side up in a 12x3 inch jelly-roll pan. Brown on the bottom when not used, or flip gently. Fry 1/4 inch thick and french fry to desired doneness. Bake in the preheated oven for 20 minutes to 1 1 hour.
Pour oil in a separate small dish or bowl and coat all sides of cake with oil. Fry savoy puffs on both sides until golden. Drain off water and place on a plate to cool. Chill in refrigerator 8 hours or overnight before slicing.