1 1/2 c. confectioners' sugar
1 c. cake flour
Salt
10 lg. egg whites
1 1/2 tsp. cream of tartar
3/4 c. granulated sugar

FROSTING:

1 1/2 c. butter
4 tbsp. instant coffee
2 tbsp. sifted cocoa
2 c. confectioners' sugar

Pineapple slices and chocolate sprinkles may be added as a garnish.

Preheat oven to 350 degrees. In mixing bowl sift confectioners' sugar and flour together. In another bowl beat egg whites to soft peaks, add cream of tartar while still beating gradually add sugar, beat until stiff. Sift 1/3 of flour mix into egg mixture, lightly fold. Repeat adding flour mix, a bit at a time folding in until all is mixed to a batter consistency. Pour into an ungreased tube pan. Bake 40 minutes or until done. Cool cake in pan. Loosen from edges and remove.

FROSTING: Beat butter until fluffy. Add coffee and confectioners' sugar. Beat again. Add cocoa, beat until smooth. Pour over cake.