Recipe by V'nut-Beyond Redemption
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!
Top Review by Saturn
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.
- 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
Directions See How It's Made
- 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.