Victory Chocolate Cake

Name: Victory Chocolate Cake
Ingredients: 2 cups flour, unbleached all-purpose sifted; 1/2 cup cocoa powder; 2 1/4 teaspoons baking soda; 3/4 teaspoons salt; 3/4 cups vegetable shortening; 13 cup sugar; 1 1/2 cup corn syrup, light dark; 3 large eggs separated; 1 1/2 teaspoon vanilla extract; 1 cup coffee cooled

10 ingredients

11 steps

Ingredients

2 cups flour, unbleached all-purpose sifted
1/2 cup cocoa powder
2 1/4 teaspoons baking soda
3/4 teaspoons salt
3/4 cups vegetable shortening
13 cup sugar
1 1/2 cup corn syrup, light dark
3 large eggs separated
1 1/2 teaspoon vanilla extract
1 cup coffee cooled

Directions

1

Sift together the flour, cocoa, baking soda and salt; set aside.
2

Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed.
3

Blend in the corn syrup and egg yolks.
4

Beat in vanilla.
5

Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition.
6

Beat egg whites in another bowl until stiff peaks form.
7

Fold egg whites into cake batter.
8

Pour batter into a greased 13x9x2 inch baking pan.
9

Bake in preheated 350F (180C) oven 45 minutes or until cake tests done.
10

Cool in pan on rack.
11

NOTE: This cake recipe dates from WWII and as you can see, sugar was very precious and in short supply.