COCOMEL CAKE NEEDS NO DECORATING

Press, Volume CIII, Issue 30369, 19 February 1964, Page 3

COCOMEL CAKE NEEDS NO DECORATING

[By “

"ELIZABETH"

, . rise in the cost of sugar, many housewives will P r,) ably cut down on their cake-baking. But in homes where a .!'inches have to be cut and entertaining is done, the tins I' 1 1 utj iave to be filled every now and then. In this, the rst Home Cooking” page for 1964, we introduce Cocomel Cake as a recipe to remember.

Caramel and coconut flavours blend in this delicious Cocomel Cake which makes a nineinch square cake which looks most unusual. It is one of the “save-time” cakes, which come from the oven finished without any second job in the way of icing or decorating needed. Ingredients: Bottom layer: 4oz butter 4oz brown sugar 3 egg yolks i teaspoon vanilla essence 6oz flour i teaspoon salt 1 heaped teaspoon baking powder 8 tablespoons milk Top layer: 3 egg whites 1 teaspoon salt i teaspoon vanilla 4oz brown sugar 4 tablespoons coconut A cake dark cooking chocolate (loz). Method: Butter and flour a nine-inch square cake tin. Cream 4oz butter and beat in 4oz brown sugar and half a teaspoon of vanilla. Add egg yolks, sifted dry ingredients and lastly milk, mixing until smooth. Spread out over the bottom of the tin.. Whisk egg whites with quarter teaspoon of salt until very stiff, then beat in vanilla and brown sugar until stiff and looking like brown satin. Spread over the cake. Shred a oneounce cake of dark cooking chocolate and combine with coconut. Sprinkle over the top. Heat oven to 400 degrees. After 20 minutes' cooking time reduce to 375. Bake about 50 minutes in all.