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: set oven to 350 degrees (oven rack to second-lowest position). generoulsy grease and flour a 13 x 9-inch baking dish. in a bowl mix together flour, sugar, baking powder, baking soda, cocoa and salt; set aside. place the hot boiled water into a heat-proof mixing bowl along with the hot brewed coffee; add in the shortening and mix until melted. mix in vanilla. stir un the flour mixture until blended, then beat in eggs (batter will be thin). pour the batter into prepared baking dish. bake for 30-35 minutes or until cake test done. allow to cool completely before frosting.