*  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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