This recipe was my mother-in-laws and every year at Thanksgiving and Christmas our family would look forward for this cake to be on the list for the sweets. Everyone loves this cake but for myself I like the crumbes on the plate after the cake is gone.
1Mix all ingredients together in a large mixing bowl.(I use the real large tupperware bowl so I can stir in all the ingredients well.) Then add flour to mixture to thickness of cake that you want. Divide batter in 3-4 cake pans and bake till done.
2While cake is cooking get yourself a pan to mix and cook icing in. Mix cocoa, sugar, and milk in pan till mixed well. Take one cake layer put in plate and top with syrup then add raisins, top with another cake top with syrup then raisins, take a fork and poke holes in cake so syrup soaks in cake, then add another cake, syrup, the raisins. Then top with last cake but don't put syrup, or raisins on top of cake. I use the seven minute icing for the top then spread coconut on top and sides of cake.
3SEVEN MINUTE ICING---2 unbeaten egg whites,1/2 cup karo,1 1/2 cup sugar, 5 Tbsp. coldwater, 1 teas vanilla flavor....Mix karo syrup, sugar,water in a pot. Cook for seven minutes, While this cooks beat egg whites. Remove mixture from stove and add vanilla. While mixer is on add mixture to stiff beaten egg whites slowly until thick. Cover cake with icing and coconut.
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