Victory Chocolate Cake Recipes

VICTORY CHOCOLATE CAKE

Victory Chocolate Cake image

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

Ingredients

2 cups flour, unbleached, sifted
1/2 cup cocoa, baking
2 1/4 teaspoons baking soda
3/4 teaspoon salt
3/4 cup shortening, vegetable
1/3 cup sugar
1 1/2 cups corn syrup
3 large eggs, separated
1 1/2 teaspoons vanilla extract
1 cup coffee, cooled

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 CAKE

Victory Cake image

This recipe is from my husband's grandmother's handwritten cookbook. It was a rationing program recipe written during the war years.

Provided by Judy in MO

Categories Dessert

Time 50m

Yield 1 Two layer cake, 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup shortening
2 tablespoons grated orange rind
1 cup white corn syrup
2 1/4 cups sifted cake flour
2 3/4 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1/2 cup milk
1 1/2 teaspoons lemon extract

Steps:

Cream shortening and orange rind.
Gradually beat in syrup blending for one minute.
Add 1/4 of dry ingredients.
Add eggs one at a time beating after the addition of each.
Add the remaining flour and milk with flavoring added alternately.
Bake in two eight inch cake pans in a moderate oven (350°F) for 30 minutes.
Frost with lemon frosting.

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