Cocorama Cake

by Emma Seefelt

Servings: 12 servings

INGREDIENTS

2 cups flour
1 tsp. salt
1-3/4 cups brown sugar, packed
2 eggs, unbeaten
2 squares (2 oz.) unsweetened baking chocolate, melted
1 cup light cream
2 tsp. vanilla extract
2 tsp. soda water
1/2 cup boiling water
2 tbsp. vinegar
1/4 cup hot water
1 cup shredded coconut

Frosting:
3/4 cup sugar
1/3 cup water
2 tbsp. French's red cinnamon candies
1 tbsp. light corn syrup
1/4 tsp. cream of tartar
2 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt

INSTRUCTIONS

Bake at 350°F 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°F) 30-35 minutes until cake springs back when touched lightly incenter. Cool and frost. Sprinkle with plain or tinted coconut.

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°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, beatingc onstantly until thick enough to spread.

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