Prep 35 mins
Cook 1 hr
I used to make this all the time when I was a teenager. I especially made it for a friends sister of mine who would randomly request that I make it and she would practically eat it by herself. The thing was, she remained thin (life just ain't fare for some of us.)
- 1 cup egg white (7-8)
- 1⁄2 cup unsifted unsweetened cocoa
- 3⁄4 cup boiling water
- 1 3⁄4 cups sifted cake flour (sift flour before measuring)
- 1 3⁄4 cups granulated sugar
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄2 cup salad oil
- 7 egg yolks
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon cream of tartar
Coffee Butter Frosting
- 1⁄3 cup butter or 1⁄3 cup regular margarine, softened
- 3 1⁄2 cups sifted confectioners' sugar (sift sugar before measuring)
- 1 tablespoon instant coffee
- 3 tablespoons hot milk
- 1 teaspoon vanilla or 1 teaspoon rum extract or 1 teaspoon brandy flavoring
- In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.
- Preheat oven to 325 degrees Fahrenheit.
- Place cocoa in small bowl; add boiling water, stirring until smooth. Let mixture cool about 20 minutes.
- Into a 2nd large bowl, sift flour with granulated sugar, soda and salt. Make a well in center; pour in salad oil, egg yolks, vanilla and cooled cocoa mixture. With spoon or electric mixer, beat just until smooth.
- Sprinkle cream of tartar over egg whites. With mixer at high speed, beat until very stiff peaks form when beater is slowly raised. Do not underbeat.
- Pour batter over egg whites; with rubber scraper or wire whisk, gently fold in just until blended. Turn batter into ungreased 10-inch tube pan.
- Bake 60 minutes, or until cake springs back when gently pressed.
- Coffee Butter Frosting:.
- In a medium bowl, combining butter, sugar, coffee, 2 tablespoons hot milk and the vanilla.
- With electric mixer at medium speed, or wooden spoon, beat mixture until smooth and fluffy.
- If frosting seems too thick to spread, gradually beat in a little more hot milk.