---------- Recipe via Meal-Master (tm) v8.03
  Categories: Chocolate, Cakes, Desserts
       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.