| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Meats |
French |
Choco2 |
12 |
servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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. COCORAMA 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
Per serving: 352 Calories; 10g Fat (24% calories from fat); 5g
Protein; 64g Carbohydrate; 43mg Cholesterol; 244mg Sodium
Recipe by: Emma Seefelt
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