1/2 c Butter
2 c Sugar
3 x Eggs
1 c Sour milk
2-1/2 c Flour, sifted
1 ts Baking soda
1 ts Baking powder; round
2/3 c Cocoa; dissolve in
1/2 c Boiling water
1 ts Vanilla
1/4 ts Salt
FROSTING:
2 Egg whites
1-1/2 c Sugar; sift fine
5 tb Water, cold
1 pn Salt
1/2 ts Cream of Tartar
Sift flour, baking powder & salt. Cream shortening. Slowly beat in
sugar. Add egg yolds & vanilla. Add cocoa, then flour mixture
alternately with milk. Fold in stiffly beaten egg whites. Pour in 2
greased 9" layer cake tins. Bake 25 minutes in 375 F oven.
FROSTING:
Combine 2 egg whites, unbeaten with 1-1/2 cups sugar, finely
sifted. Add 5 tb cold water, a few grains salt and 1/2 ts cream of
tartar in top of double boiler. Stir until sugar is dissolved.
Place over briskly boiling water. Beat with egg beater until stiff
enough to stand in peaks, about 6-10 minutes. Add 1 ts vanilla and
beat until thick enough to spread while frosting is cooling. Keep
sides of double boiler scraped down with spatula.
