2 c Flour; Unbleached, Sifted
1/2 c Cocoa; Baking
2 1/4 ts Baking Soda
3/4 ts Salt
3/4 c Shortening; Vegetable
1/3 c Sugar
1 1/2 c Corn Syrup; Dark
3 ea Eggs; Large, Separated
1 1/2 ts Vanilla Extract
1 c Coffee; Cooled
Sift together the flour, cocoa, baking soda and salt; set aside.
Cream the shortening and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Blend in the corn
syrup and egg yolks. Beat in vanilla. Add dry ingredients
alternately with coffee to creamed mixture, beating well after each
addition. Beat egg whites in another bowl until stiff peaks form.
Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x
2-inch baking pan. Bake in preheated 350 degree oven 45 minutes or
until cake tests done. Cool in pan on rack. NOTE: This cake recipe
dates from WW II and as you can see, sugar was very precious and in
short supply.
Yields
16 Servings