| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Chocolate, Cakes, Desserts |
16 |
Servings |
INGREDIENTS
| 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 |
|
Eggs; Large, Separated |
| 1 1/2 |
ts |
Vanilla Extract |
| 1 |
c |
Coffee; Cooled |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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