3/4 c. cake flour
1/4 tsp. salt
4 tbsp. cocoa
1 1/4 c. egg whites
1 tsp. cream of tartar
1 1/4 c. sugar
1 tsp. vanilla

Sift flour, measure; add cocoa and sift 4 times. Beat egg whites, salt and cream of tartar until stiff. Fold in sugar slowly. Fold in flour mixture slowly. Add vanilla. Pour into ungreased 10 inch tube pan and bake at 275 degrees for 30 minutes and then at 325 degrees for another 30 minutes. Invert to cool. Top with chocolate frosting (follows).

CHOCOLATE FROSTING:

1 c. confectioners' sugar
2 tbsp. butter
1 egg
1/2 tsp. vanilla
2 oz. melted chocolate
1/3 c. evaporated milk or other cream

Cream butter. Add sugar and then rest of ingredients. Set bowl into another bowl filled with ice water. Beat until stiff. Frost cake.