5 lg. eggs
1/4 c. cocoa
1 c. sweetened whipped cream
1/4 tsp. salt
1 tsp. vanilla
1 c. confectioners' sugar

CHOCOLATE GLAZE FROSTING:

1 tbsp. butter
1/2 c. confectioners' sugar
1/2 tsp. vanilla
1 sq. baking chocolate
2 tbsp. boiling water

CAKE: Separate eggs. Beat whites with salt until stiff. Add confectioners' sugar 1 tablespoon at a time. Then fold in cocoa. Beat yolks until thick. Then fold into mixture. Add vanilla. Spread into a 15 x 10 inch pan lined with wax paper and greased. Bake at 350 degrees for 20 minutes. Let cool. Cut crosswise into quarters. Stack layers together with whipped cream. Put glaze on top.