1/2 c. cocoa
3/4 c. boiling water
1/2 c. butter
2 c. sugar
2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. sour cream
1 tsp. vanilla
3 egg whites

Mix cocoa in boiling water and set aside to cool. Cream butter and sugar. Then add cooled cocoa mixture. Sift together flour, salt and baking soda. Add sour cream and vanilla alternately with dry ingredients. Fold in beaten egg whites (beaten to peaks, but not over done).

Bake at 350 degrees in a greased and floured 9" layer pan for 30 minutes. Double recipe for 2 layers or for a tube pan (bake 1 hour). Should be moist and fudgy. Don't overbake.