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: melt the butter. put all the other ingredients into a large bowl and pour the melted butter on top on them. beat on high for 3 minutes only. pour the mixture into a prepared cake tin and bake in a moderate oven. the baking time will depend on the size and shape of your cake tin. be careful not to overcook this cake and it will be deliciously moist and fresh days after it is baked. ice with your favourite chocolate icing/frosting or top with fresh or mock cream sweetened and flavoured with vanilla or rum, and cover with grated chocolate or nuts.