1 c. granulated sugar
1 c. water
Pinch cream of tartar
2 egg whites
1/4 c. Hershey's cocoa
1/2 tsp. vanilla

Dissolve the sugar in the water and add the cream of tartar. Boil to the soft ball stage. (A small amount of mixture forms a soft ball when dropped into cold water, 234 degrees.) Beat egg whites until very stiff, then pour syrup in thin stream over them, beating all the time. Continue to beat until frosting is cool and of right consistency to spread, about 10 minutes. Carefully fold in cocoa and vanilla.

Yield: About 2 1/2 cupfuls icing or enough for an 8 or 9 inch layer cake.