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Name: Cocorama Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 2 oz unsweetened baking; 2 ts Vanilla extract; COCORAMA CAKE; COCORAM FROSTING; 1 tb Light corn syrup; 1/4 c Hot water; 1 ts Salt; 2 ts Soda water; 3/4 c Sugar; 2 tb Vinegar; 1/3 c Water; 2 Egg whites; 1/8 ts Salt; 2 Eggs; unbeaten; 1 3/4 c Brown Sugar packed; 1 c Shredded coconut meat; 1/4 ts Cream of tartar; 1/2 c Water; boiling; 2 c Flour; 1 c Light cream; 1/4 ts Cream of tartar

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INGREDIENTS

2 2 oz unsweetened baking
2 ts Vanilla extract
COCORAMA CAKE
COCORAM FROSTING
1 tb Light corn syrup
1/4 c Hot water
1 ts Salt
2 ts Soda water
3/4 c Sugar
2 tb Vinegar
1/3 c Water
2 Egg whites
1/8 ts Salt
2 Eggs; unbeaten
1 3/4 c Brown Sugar ; packed
1 c Shredded coconut meat
1/4 ts Cream of tartar
1/2 c Water; boiling
2 c Flour
1 c Light cream
1/4 ts Cream of tartar

Servings

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 Pillsburys 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 Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Cocorama Cake

2 2 oz unsweetened baking
2 ts Vanilla extract
 COCORAMA CAKE
 COCORAM FROSTING
1 tb Light corn syrup
1/4 c Hot water
1 ts Salt
2 ts Soda water
3/4 c Sugar
2 tb Vinegar
1/3 c Water
2 Egg whites
1/8 ts Salt
2 Eggs; unbeaten
1 3/4 c Brown Sugar packed
1 c Shredded coconut meat
1/4 ts Cream of tartar
1/2 c Water; boiling
2 c Flour
1 c Light cream
1/4 ts 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. 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 Pillsburys 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    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 12 servings

Calories: 774
Calories from Fat: 246 (32%)

Amt Per Serving		% DV

	Total Fat 27.4g	36 %
	Saturated Fat 16.9g	84 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 1.1g
Cholesterol 92.4mg		28 %
Sodium 130.4mg		4 %
Potassium 350.8mg		9 %
Total Carbohydrate 125.7g		37 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 124.9g
Protein 10.1g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 774

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