JERRY GIRAFFE CAKE

Bake and cool a 9-inch square cake.

Cut a 2 1/2-inch strip from one side of cake; then cut in half crosswise. Cut one piece in half lengthwise for legs.

Cut a 6x3 1/2-inch rectangle from remaining cake; cut a 1-inch strip from one end. Cut a small triangle from L-shaped piece for ear. Place pieces as shown.



Spread Sea Foam Frosting (recipe follows) over top and sides of cake.

Toast 1 1/3 cups Baker’s Angel Flake Coconut (recipe follows); sprinkle unevenly over cake to make spots.

Use pieces of gumdrops and licorice to decorate giraffe and to form his tree.

SEAFOAM FROSTING
Makes 5 1/3 cups frosting, or enough to cover tops and sides of two (8 or 9-inch) layers, a 13x9x2-inch cake, or 24 cupcakes

2 egg whites
1 1/2 cups firmly packed brown sugar
dash of salt
1/3 cup water
1 teaspoon vanilla

Combine all ingredients except the vanilla in top of double boiler. Beat 1 minute to blend. Then place over boiling water and beat with sturdy egg beater or at high speed of electric mixer for 7 minutes, or until stiff peaks will form. (Stir frosting up from bottom and sides of pan occasionally.)

Pour into a large bowl. Add vanilla and beat frosting 1 minute more, or until thick enough to spread.

HOW TO TOAST COCONUT:
Spread coconut in a shallow pan. Toast in a moderate oven (350 degrees F.), stirring often, until lightly browned - 5 to 10 minutes. Cool thoroughly.

From: Recipelink.com
Source: Recipe booklet: Baker's Chocolate and Coconut Favorites, General Foods Corporation (1960's?)