Categories: Chocolate, Cakes/choc. 
      Yield: 16 servings 
  
      2 c  Flour; unbleached, sifted         1/2 c  Cocoa; baking 
  2 1/4 ts Baking soda                       3/4 ts Salt 
    3/4 c  Shortening; vegetable             1/3 c  Sugar 
  1 1/2 c  Corn syrup; dark                    3 ea Eggs; large, separated 
  1 1/2 ts Vanilla extract                     1 c  Coffee; cooled 
  
  Sift together the flour, cocoa, baking soda and salt; set aside. Cream the 
  shortening and sugar in a mixing bowl until light and fluffy, using an 
  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, beating well after each addition. Beat egg whites in another bowl 
  until stiff peaks form.  Fold egg whites into cake batter. Pour batter into 
  a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45 
  minutes or until cake tests done. Cool in pan on rack. NOTE: This cake 
  recipe dates from WW II and as you can see, sugar was very precious and in 
  short supply.