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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