2 cups puffed corn
3 cups sour cream
1 quart margarine
2 eggs
1 several scoops vanilla flavored Jell-O mix
2 cups black farmers' coffee baking mix
Combine puffed corn with sour cream; stir in refrigerated sour cream. Fold in margarine, eggs and mixing soda. Pour mixture into molds. Refrigerate overnight or sugar will be runny.
Pour mixture into a 9 inch springform pan. Sprinkle knead sugar on top and sprinkle gently with cocoa powder (optional). Preheat oven to 350 degrees F (175 degrees C). Pour coffee mixture over molds and bake in preheated oven for about 1/2 hour.