COCORAMA CAKE
2 c Flour
1 ts Salt
1 3/4 c Brown sugar; packed
2 Eggs; unbeaten
2 2 oz unsweetened baking
-chocolate squares, melted
1 c Light cream
2 ts Vanilla extract
2 ts Soda water
1/2 c Water; boiling
2 tb Vinegar
1/4 c Hot water
1 c Shredded coconut meat
COCORAM FROSTING
3/4 c Sugar
1/3 c Water
2 tb French’s red cinnamon
-candies
1 tb Light corn syrup
1/4 ts Cream of tartar
2 Egg whites
1/4 ts Cream of tartar
1/8 ts 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
Yields
12 Servings