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

Kate
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.

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  • Sift together the flour, cocoa, baking soda, and salt; set aside.

  • Separate eggs. Beat egg whites in a clean bowl until stiff peaks form.

  • 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.

  • 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.

Nutrition Facts

177.8 calories; 2.2 g protein; 27.7 g carbohydrates; 23.3 mg cholesterol; 232 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/03/2008
Ok but i felt it didn't have much flavour Read More
(11)

Most helpful critical review

Rating: 3 stars
10/16/2017
Very time intensive process. While I personally liked the molasses taste my family did not care much for this cake. It was very moist. I frosted with chocolate frosting fresh raspberries and roasted chopped pecans. When I asked as I do with all recipes I try "Keep and make again or toss " all voted to toss. Sorry: ( Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/03/2008
Ok but i felt it didn't have much flavour Read More
(11)
Rating: 5 stars
01/19/2013
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 chocolate flavor so much richer and darker. I am remaking another one tonight. I had to use an egg replacer for my daughters allergies which has me very nervous as it didn't really set up as well as egg whites so we'll see fingers crossed. Read More
(6)
Rating: 5 stars
11/18/2012
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 was delicious I definintly recommend it! Read More
(5)
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Rating: 5 stars
11/23/2012
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! Read More
(2)
Rating: 4 stars
09/07/2015
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 popped that in the microwave for 45 seconds and drizzled that over the cooled cake sprinkled it with chopped pecans and added a few maraschino cherries on top for decoration. It turned out really pretty and everyone like it. I also used half espresso half water for he coffee portion which really came through in the flavor. The cake alone is not overly sweet which was nice. Read More
Rating: 3 stars
10/16/2017
Very time intensive process. While I personally liked the molasses taste my family did not care much for this cake. It was very moist. I frosted with chocolate frosting fresh raspberries and roasted chopped pecans. When I asked as I do with all recipes I try "Keep and make again or toss " all voted to toss. Sorry: ( Read More
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Rating: 5 stars
09/12/2013
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. Read More