CAKE:

1 1/2 c. powdered sugar
1 c. cake flour
Dash of salt
10 lg. egg whites
1 1/2 tsp. cream of tartar
3/4 c. granulated sugar

MOCHA BUTTER CREAM:

1 1/2 c. butter
4 tbsp. instant coffee
2 tbsp. sifted cocoa
2 c. powdered sugar
Pineapple rings for garnish
Chocolate sprinkles for garnish

TIPS: You can make this cake in a jiffy by using a ready-made cake, frozen and thawed or fresh from the bakery section in your supermarket. The mocha butter cream will give the cake a homemade touch anyway. Use a serrated knife to split cake into even layers.

All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour. Add salt.

In a large dry bowl, whisk egg whites until soft peaks form. Add cream of tartar at the end. Gradually add granulated sugar to egg whites, whisking all the time. Sift 1/3 of the flour mixture over egg whites. Lightly fold in. Repeat with remaining flour mixture, little by little.

Turn batter into a large ungreased tube pan. Smooth top. Bake at 350 degrees for about 40 minutes or until cake is done. Cool cake. Loosen around edges. Remove cake from pan.

Make butter cream by beating butter until very soft and smooth. Add coffee, cocoa and powdered sugar. Beat until very light. Spread mixture in between layers and around cake. Garnish with pineapple and chocolate sprinkles. One cake, 6 to 8 servings.