This unusual cake rises to impressive heights because of the yeast in the recipe. I had made it several times in the 1960s and forgotten about it until I started to see the recipe in wartime magazines and cookbooks.
¾ cup warm water (105° to 110°F)
1 envelope active dry yeast
⅔ cup packed light brown sugar
½ cup shortening
2 large eggs
½ cup light corn syrup
1 teaspoon vanilla extract
2 cups sifted cake flour (sift before measuring)
⅓ cup unsweetened cocoa
½ teaspoon baking soda
½ teaspoon salt
Sugarless Boiled Frosting, optional, recipe
Grease two deep 8-inch round baking pans. Combine warm water and yeast in a cup and set aside for yeast to soften.
Beat together brown sugar and shortening until fluffy. Beat in eggs one at a time, then corn syrup and vanilla.
Stir together flour, cocoa, baking soda, and salt. Add to sugar mixture along with yeast mixture. Beat just until smooth.
Divide batter between greased pans and set aside in a warm place 30 minutes or until it begins to look puffy.
Preheat oven to 350°F. Bake layers 25 to 30 minutes or until a toothpick inserted in center of each comes out clean. Remove to wire racks to cool completely before frosting. Fill and frost with Sugarless Boiled Frosting, if desired.
12 Servings