4 eggs, separated
1 c. sugar
4 tbsp. water
1 c. flour
1 tsp. baking powder
1 tsp. vanilla

FROSTING:

1 pt. whipping cream
1 c. powdered sugar
3 tbsp. cocoa
1 tsp. instant coffee
1 c. chopped nuts

Beat egg yolks, sugar, and water for 10 minutes on medium speed. Add flour, baking powder, and vanilla. Fold in egg whites, stiffly beaten. Bake in ungreased angel food tin or 2 layer pans at 350 degrees, 25 minutes for layer pans and 35 minutes for angel food pan.

FROSTING: Beat whipping cream, add powdered sugar. Mix in cocoa and instant coffee. Slice cake into layers. Frost with cream mixture. Sprinkle top with nuts and refrigerate until serving.