Victory Chocolate Cake

Victory Chocolate Cake

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"This recipe dates from World War II when sugar was in short supply and very precious."
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servings 178 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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.


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Ok but i felt it didn't have much flavour

I made and brought this to a family Chistmas gathering a few weeks ago, it was amazing! Their dog got ahold of the leftovers and I was so dissappointed (the dog is okay). The coffee makes the c...

This was fantastic! love the coffee flavor and since I'm not to fond of chocolate I cut the cocoa in half and I love the flavor of mallasses so I used half corn syrup and half mollasses and it w...

Great cake but makethe coffee 4x stronger than normal for more coffee flavor and after reading larissa's reveiw I used 1/2 mallases, other than that its a wonderfully cake!

I made this cake to take to a Labor Day get together at our friend's house. I made it the day before, baking it in a bundt pan. I had a can of cherry-chocolate frosting in the pantry, so I poppe...

I made this cake when we were low on sugar and it definitely was tasty. Even my husband who is not a sweets person enjoyed it.

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