Cocorama Cake

COCORAMA CAKE 2 cups flour

1 teaspoon salt

1 3/4 cups brown sugar, packed

2 eggs -- unbeaten

2 2 oz unsweetened baking chocolate squares -- melted

1 cup light cream

2 teaspoons vanilla extract

2 teaspoons soda water

1/2 cup water -- boiling

2 tablespoons vinegar

1/4 cup hot water

1 cup shredded coconut meat

COCORAM FROSTING 3/4 cup sugar

1/3 cup water

2 tablespoons French`s red cinnamon candies

1 tablespoon light corn syrup

1/4 teaspoon cream of tartar

2 egg whites

1/4 teaspoon cream of tartar

1/8 teaspoon 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! I found this in Pillsbury`s Best 9th Grand National Cook Book. (Senior Winner by Mrs. Emma Seefelt, Trenton NJ) Me ke aloha, Mary