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Victory Chocolate Cake

By: Kate  
"This recipe dates from World War II when sugar was in short supply and very precious."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 88 people have saved this

 

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Original Recipe Yield 1 13x9 inch pan
 

Ingredients

  • 2 cups sifted all-purpose flour
  • 2 1/4 teaspoons baking soda
  • 3/4 cup shortening
  • 1 1/2 cups dark corn syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 1/3 cup white sugar
  • 3 eggs
  • 1 cup cold, brewed coffee

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
  2. Sift together the flour, cocoa, baking soda, and salt; set aside.
  3. Separate eggs. Beat egg whites in a clean bowl until stiff peaks form.
  4. Cream shortening and sugar in mixing bowl until light and fluffy using 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. Gently fold in egg whites. Pour batter into greased 13x9 inch pan.
  5. Bake in preheated 350 degree F (175 degree C) oven for 45 minutes or until cake is done. Cool in pan on rack and frost as desired.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 178 | Total Fat: 7.4g | Cholesterol: 26mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2008 by funky munky 
Ok but i felt it didn't have much flavour MORE

 
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