Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 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.

Target recipe: preheat oven to 180°c. grease a deepish normal sized cake tin (square or round is fine). place cocoa in a small bowl and gradually stir in boiling water with a fork until relatively smooth. set aside to cool. use electric beaters to beat the butter, sugar and vanilla until pale and creamy. add eggs one at a time, beat well after each. beat in cocoa mixture on a low speed. use a large metal spoon to fold in the flour, then the milk. spoon mixture into prepared tin and smooth the surface. bake in oven for about 55-60 minutes (check at 50 minute mark--don't over cook this cake!). leave cake for 5 minutes after it comes out of the oven before you turn it out onto the cooling rack.