Cocorama Cake

* Exported from MasterCook II *

Cocorama Cake

Recipe By : Emma Seefelt
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Fill 'N Frost

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
COCORAMA CAKE
2 cups flour
1 teaspoon salt
1 3/4 cups brown sugar, packed
2 eggs -- unbeaten
2 2 oz unsweetened baking chocolate squares -- melted
1 cup light cream
2 teaspoons vanilla extract
2 teaspoons soda water
1/2 cup water -- boiling
2 tablespoons vinegar
1/4 cup hot water
1 cup shredded coconut meat
COCORAM FROSTING
3/4 cup sugar
1/3 cup water
2 tablespoons French's red cinnamon candies
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt

COCORAMA CAKE
Bake at 350 degrees for 30-35 minutes. Makes two 8-inch round layers.
Sift Together the flour and salt. Combine the brown sugar and the beaten
eggs. Beat well. Blend in the melted unsweetened chocolate, the light
cream and vanilla. Add the dry ingredients gradually. Mix thoroughly.
Dissolve soda in the boiling water.
Stir into batter. Combine the vinegar and the hot water. Blend into
batter. Stir in the coconut. Pour into two 8-inch round layer pans, well
greased and lightly floured on the bottoms only. Bake in moderate oven
(350 degrees) 30-35 minutes until cake springs back when touched lightly
in center. Cool and frost. Sprinkle with plain or tinted coconut.
CINARAMA FROSTING
In saucepan combine the sugar, water, red cinnamon candies, corn syrup
and cream of tartar. Cook until a little syrup dropped in cold water
forms a soft ball (236 degrees F). Meanwhile, beat 2
egg whites with 1/4 teaspoon cream of tartar and 1/8 teaspoon salt until
stiff peaks form. Add syrup to egg whites in slow, steady stream,
beating constantly until thick enough to spread. Enjoy!
I found this in Pillsbury's Best 9th Grand National Cook Book.
(Senior Winner by Mrs. Emma Seefelt, Trenton NJ)
Me ke aloha, Mary


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