Cocorama Cake
Senior Winner by Mrs. Emma Seefelt, Trenton, New Jersey
BAKE at 350° for 30 to 35 minutes. MAKES two 8-inch round layers.
Sift together .. 2 cups sifted Pillsbury's Best All Purpose Flour*
1 teaspoon Morton Salt
Combine .... 1 3/4 cups firmly packed brown sugar and
2 unbeaten eggs in mixing bowl. Beat well.
Blend in 2 squares (2 oz.) melted unsweetened chocolate 1 cup light cream
Add 2 teaspoons French's Vanilla
gradually the dry ingredients; mix thoroughly.
Dissolve 2 teaspoons soda* in
1/2 cup boiling water; stir into batter.
Combine ..... 2 tablespoons vinegar and
1/4 cup hot water; blend into batter. Stir in
1 cup finely chopped shredded or flaked coconut.
Pour into two 8-inch round layer pans, well greased and lightly floured on
the bottoms only.
Bake in moderate oven (350°) 30 to 35 minutes until cake springs back when
touched lightly in center. Cool and frost. Sprinkle with plain or tinted
coconut.
*If you use Pillsbury's Best Self-Rising Flour, omit salt and decrease soda
to 1/2 teaspoon.
CINNARAMA FROSTING
In Saucepan combine 3/4 cup sugar, 3 cup water, 2 to 3 tablespoons French's
Cinnamon Imperials (red cinnamon candies), 1 tablespoon light corn syrup and
1/4 teaspoon French's Cream of Tartar. Cook until a little syrup dropped in
cold water forms a soft ball (236° F.). Mean while, beat 2 egg whites with
1/4 teaspoon cream of tartar and 1/8 tea spoon Morton Salt until stiff
peaks form. Add syrup to egg whites in slow, steady stream, beating
constantly until thick enough to spread.
Pillsbury Best 9th Grand National Cookbook 1958
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