Greek Pantespani Tourta (Torte) - cooking recipe

Ingredients

8 eggs
1 1/2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
2 teaspoons vanilla
1 tablespoon hershey's cocoa
2 1/2 cups water
1 1/2 cups sugar
1 slice lemon
3 cups powdered sugar
1 cup unsalted butter
12 ounces Cool Whip
1 cup hershey's cocoa
1 egg
2 teaspoons vanilla
1 tablespoon greek coffee

Preparation

- BASE: eggs, flour, sugar, baking powder, vanilla, HERSHEY'S COCOA.
Preheat oven at 350* F.
In a bowl mix sugar, eggs & vanilla for 10 minutes. Add flour & baking powder and mix by hand. Take a little of mixture & stir separately with COCOA. Add all ingredients to bowl.
Bake for 20 - 30 minutes.
Let cool. Cut in 2 layers. (Now it is ready for syrup & frosting).
- SYRUP: water, sugar, lemon.
Boil everything for 5 minutes. Pour over both cake layers evenly (slowly).
- FROSTING: powder sugar, butter, Cool Whip, Cocoa, egg, vanilla Greek coffee.
Beat butter, eggs & vanilla. Add all other ingredients a little at a time alternating. Stir in coffee by hand.