Now this is a full flavored cocoa cake!
2 cups sifted all-purpose flour (sift before measuring)
1/2 cup unsweetened cocoa powder
2 1/4 teaspoons baking soda
3/4 teaspoon salt
3/4 cup solid vegetable shortening
1/3 cup granulated sugar
1 1/2 cups dark corn syrup
3 eggs, separated
1 1/2 teaspoons vanilla extract
1 cup coffee, cooled
Frosting, optional
1. Preheat the oven to 350 degrees. Grease a 9-by-13-inch pan. Sift together flour, cocoa powder, baking soda and salt; set aside.
2. Using an electric mixer at medium speed, beat shortening and sugar together in a mixing bowl until light and fluffy. Beat in corn syrup and egg yolks, then beat in vanilla. Add dry ingredients alternately with coffee, beating well after each addition.
3. Beat egg whites in another bowl with clean beaters until stiff peaks form. Fold egg whites into batter. Pour into prepared pan.
4. Bake for 45 minutes or until cake tests done. Cool in the pan on a rack. Frost if desired.
Per serving: 270 calories; 11g fat; 3g saturated fat; 40mg cholesterol; 3g protein; 41g carbohydrate; 12g sugar; 1g fiber; 345mg sodium; 15mg calcium.
Adapted from "Farm Journal's Choice Chocolate Recipes" (1978)
Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/victory-chocolate-cake/article_794e43cf-f641-57c8-b935-a8a78ecc0194.html#ixzz1n9x1Ivfl
