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: pre heat your oven to 350 degrees c. grease and flour a block cake tin. put all ingredients except butter or butter substitue into an electric mixing bowl. then add the soften butter or butter substitue. beat all the ingredients well for 4 minutes. this will be a rather soft cake mixture. bake in a good moderate oven, 350 degrees c. on the middle shelf of your oven for 1 hour or until the cake starts to come away from the sides of the cake tin. do not over cook.