Prep 0 mins
Cook 45 mins
This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!
- 2 cups flour, unbleached, sifted
- 1⁄2 cup cocoa, baking
- 2 1⁄4 teaspoons baking soda
- 3⁄4 teaspoon salt
- 3⁄4 cup shortening, vegetable
- 1⁄3 cup sugar
- 1 1⁄2 cups corn syrup
- 3 large eggs, separated
- 1 1⁄2 teaspoons vanilla extract
- 1 cup 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.
This turned out wonderfully! I served it to my parents and my Dad said it was just like his mother used to make. The baking time is a little long. I took my cake out with 4 minutes left and it was slightly burnt. I think it would have been done between 35 and 40 minutes. Well worth the effort to make a cake from scratch.