• 2 cup(s) flour; unbleached, sifted
• 1/2 cup(s) cocoa; baking
• 2 teaspoons baking soda
• 3/4 teaspoons salt
• 3/4 cup(s) shortening; vegetable
• 1/4 cup(s) sugar
• 1 cup(s) corn syrup; dark
• 3 large eggs
• 1 teaspoons vanilla extract
• 1 cup(s) coffee; cooled

Preheat oven to 350 degrees F.
Sift together the flour, cocoa, baking soda and salt; set aside.

Cream together the shortening and sugar in a mixing bowl until light and
fluffy. 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 13x9x 2-inch baking pan.

Bake for about 45 minutes or until cake tests done.

Cool in pan on rack.