Recipe By Kate
Published Aug 19th
Prep - Cook - Additional - Ready In -
Servings 1 13x9 inch pan Calories 177.8

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

Recipe Ingredients

  • 2 cups sifted all-purpose flour
  • 2 ¼ teaspoons baking soda
  • ¾ cup shortening
  • 1 ½ cups dark corn syrup
  • 1 ½ teaspoons vanilla extract
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon salt
  • ⅓ cup white sugar
  • 3 eggs
  • 1 cup cold, brewed coffee

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
  2. 2 Sift together the flour, cocoa, baking soda, and salt; set aside.
  3. 3 Separate eggs. Beat egg whites in a clean bowl until stiff peaks form.
  4. 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. 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.

Nutrition Facts

  • Calories 177.8
  • Carbohydrate 27.7 g
  • Cholesterol 23.3 mg
  • Fat 7.4 g
  • Fiber 0.9 g
  • Protein 2.2 g
  • Saturated Fat 2 g
  • Sodium 232 mg
  • Sugar 8.4 g


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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.
  4. 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 - Read more ...
  5. 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!
  6. 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!
  7. Ok but i felt it didn't have much flavour

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