Cocorama Cake
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Cocorama Cake
  Cakes    Coconut  
Last updated 6/12/2012 1:17:10 AM. Recipe ID 47417. Report a problem with this recipe.
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      Title: Cocorama cake
 Categories: Cakes, Fill 'n fro
      Yield: 12 Servings
-----------------------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
      1 tb Light corn syrup
    1/4 ts Cream of tartar
      2    Egg whites
    1/4 ts Cream of tartar
    1/8 ts Salt
  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! 

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Recipe ID 47417 (Apr 03, 2005)

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