Zutaten für Victory Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup (1 ½ sticks) softened shortening
- 1 ¾ cups granulated sugar
- ½ cup light corn syrup
- 2 large egg yolks and 4 large egg whites
- 1 teaspoon vanilla extract
- 1 cup freshly brewed coffee
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Zubereitung von Victory Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13 x 9 x 2-inch baking pan.
- In a medium bowl, sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt. Set aside.
- In a large bowl, cream together ¾ cup (1 ½ sticks) softened shortening and 1 ¾ cups granulated sugar until light and fluffy. Use an electric mixer on medium speed.
- Beat in ½ cup light corn syrup and 2 large egg yolks, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup freshly brewed coffee, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 4 large egg whites until stiff, glossy peaks form.
- Gently fold the egg whites into the cake batter until just combined.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
48g
Fat
14g
Carbs
13g
