Victory Chocolate Cake Food
VICTORY CHOCOLATE CAKE
This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!
Provided by Vnut-Beyond Redempt
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 260.9, Fat 11.1, SaturatedFat 2.9, Cholesterol 39.7, Sodium 300.8, Carbohydrate 39.8, Fiber 1.3, Sugar 12, Protein 3.3
VICTORY CHOCOLATE CAKE
This recipe dates from World War II when sugar was in short supply and very precious.
Provided by Kate
Categories Sheet Cake
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
- 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 : Calories 177.8 calories, Carbohydrate 27.7 g, Cholesterol 23.3 mg, Fat 7.4 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 232 mg, Sugar 8.4 g
NUTMEG RAISIN VICTORY CAKE
Adapted from Gourmet magazine, from a recipe in a 1901 church cookbook put out by The King's Daughters of the Third Congregational Church in Massachusetts. Serve as a snack cake dusted with powdered sugar or your favorite icing, if desired, or as is with coffee.
Provided by HeatherFeather
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and sugar well.
- Beat in egg.
- Mix together flour, salt, baking powder, and nutmeg in another bowl.
- In a measuring cup, mix together the milk and the cornstarch until smooth.
- Using a wooden spoon (a mixer would toughen the cake), stir in the dry mixture, alternating with the wet mixture, to the butter mixture, until all is combined well.
- Stir in the raisins.
- Pour into a greased 9" cake pan and bake at 350 F (preheated) for 25-30 minutes, or until a cake tester comes out clean.
- Let cool in pan on a rack.
Nutrition Facts : Calories 174.6, Fat 4.2, SaturatedFat 1.4, Cholesterol 25.4, Sodium 160.8, Carbohydrate 32.3, Fiber 0.7, Sugar 18.1, Protein 2.8
VICTORY CHOCOLATE CAKE
This recipe dates from World War II when sugar was in short supply and very precious.
Provided by Kate
Categories Sheet Cake
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
- 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 : Calories 177.8 calories, Carbohydrate 27.7 g, Cholesterol 23.3 mg, Fat 7.4 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 232 mg, Sugar 8.4 g
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