Cocorama Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains, Meats | French | Cakes | 12 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 1 | t | Salt |
| 1 3/4 | c | Brown sugar, packed |
| 2 | Eggs, unbeaten | |
| 2 | 2 oz unsweetened baking | |
| chocolate squares melted | ||
| 1 | c | Light cream |
| 2 | t | Vanilla extract |
| 2 | t | Soda water |
| 1/2 | c | Water, boiling |
| 2 | T | Vinegar |
| 1/4 | c | Hot water |
| 1 | c | Shredded coconut meat |
| 3/4 | c | Sugar |
| 1/3 | c | Water |
| 2 | T | French's red cinnamon |
| candies | ||
| 1 | T | Light corn syrup |
| 1/4 | t | Cream of tartar |
| 2 | Egg whites | |
| 1/4 | t | Cream of tartar |
| 1/8 | t | 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. 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 Recipe by: Emma Seefelt Posted to Bakery-Shoppe Digest V1 #190 by melemalia@juno.com (Mele Malia) on Aug 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 402
Calories From Fat: 75
Total Fat: 8.9g
Cholesterol: 13.2mg
Sodium: 271.3mg
Potassium: 147.5mg
Carbohydrates: 79g
Fiber: 1.8g
Sugar: 52.1g
Protein: 4g