Victory Chocolate Cake

• 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

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.

flour, cocoa powder, baking soda, salt, vegetable shortening, sugar, corn syrup, eggs, vanilla, coffee

Taken from recipeland.com/recipe/v/victory-chocolate-cake-1124 (may not work)