Ingredients
- 2 egg whites
- 2 eggs unbeaten
- 1 3/4 cups brown sugar
- 2 cups flour
- 1 cup cream (light)
- 3/4 cup sugar
- 1 cup coconut meat (shredded)
- 5/8 cup water (hot)
- 1/2 cup water boiling
- 2 oz unsweetened baking chocolate squares melted
- 2 tablespoons vinegar
- 1 tablespoon corn syrup (light)
- 2 tablespoons frenchs cinnamon candies (red)
- 2 teaspoons soda water
- 2 teaspoons vanilla extract
- 1 1/8 teaspoon salt
- 1/2 teaspoon cream of tartar
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
