Moka Cakes 1968 ( Canadian )

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• 3 whole eggs
• 1 cup granulated sugar
• 1/3 cup water
• 1 teaspoon maple flavoring
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• 3 tablespoons milk
• 1 cup carnation evaporated milk
• 1/3 cup granulated sugar
• 1/2 cup butter
• 1 teaspoon vanilla
• toasted coconut, for coating all sides of cakes

Recipe

• 1 cake:.
• 2 preheat oven to 350 degrees fahrenheit.
• 3 grease a 9 x 13-inch cake pan.
• 4 yield will be 50 small bar size squares.
• 5 beat the three eggs for 5 minutes until thick.
• 6 add the one cup of sugar gradually.
• 7 beat well, and until thick.
• 8 add the water and maple flavouring.
• 9 add the dry ingredients in well.
• 10 pour this sponge cake batter into prepared pan.
• 11 bake for about 35 minutes until tester comes away clean.
• 12 this is a sponge cake, so it only rises so high, and sometimes cooks faster then stated.
• 13 when done remove and cool.
• 14 cut into about 50 small bars.
• 15 cream:.
• 16 in a cup mix the cornstarch and milk until dissolved.
• 17 in a small pot over medium heat place the evaporated milk and sugar.
• 18 bring the milk/sugar to a low boil; add the cornstarch/milk dissolved thickener.
• 19 stir and cook until thick.
• 20 remove and chill completely so that it is cold.
• 21 cream the butter and vanilla (or flavour of choice) until smooth and doubled.
• 22 beat in the cold cornstarch mixture.
• 23 continue to beat until thick and creamy and you start eating it straight from the bowl.
• 24 now, the highlights of this recipe are:.
• 25 take each bar one at a time and coat all four sides with the frosting.
• 26 yes this is a little messy.
• 27 don't lick your fingers.
• 28 after each is coated, roll onto a coconut lined sheet, and cover all four sides with coconut.
• 29 i use small flaked coconut and toast it just slightly; dessicated coconut is too fine; shredded coconut is too big.
• 30 it's nice to have some one helping you do the coating in toasted coconut, as your fingers will be messy with the cream.
• 31 if you are doing this yourself, create a system to make it the easiest without being too messy.
• 32 you do not have to worry about finger prints in the cream as it will be covered with coconut.
• 33 coating can also be peanuts or pecans finely chopped, but i prefer the coconut.
• 34 also you can make these small or big to the size you like.
• 35 freezes well, and tastes great bite size right from the freezer.
• 36 simple and not a sweet bar, but nice and are always the first to go.