- 2 cup - Flour (unbleached and sifted)
- ½ cup - Cocoa (for baking)
- 2 ¼ teaspoon - Baking Soda
- 3/4 teaspoon - Salt
- ¾ cup - Vegetable (for shortening)
- 1/3 cup - Sugar
- 1 ½ cup - Dark Corn Syrup
- 3 - Eggs (large and separated)
- 1 ½ teaspoon - Vanilla Extract
- 1 cup - Coffee (cooled)
Method:
- Preheat oven to 350° F.
- Sift together flour, cocoa, baking soda and salt.
- Cream together the shortening and sugar in a mixing bowl, stirring continuously until light and fluffy.
- Add corn syrup, egg yolks and vanilla and beat well.
- Add dry ingredients and coffee alternately while beating the mixture well.
- Beat egg whites in another bowl until stiff peaks form.
- Fold egg whites into cake batter.
- Pour batter into a greased baking pan.
- Bake for about 45 minutes.
- Cool in pan on rack before icing.