Ingredients
Cake
- 12 egg whites (or ¾ cup)
- 1½ teaspoon cream of tartar
- 2 cups flour (sifted)
- 2 cups sugar
- ½ cup cocoa (sifted)
Frosting
- 1 pint whipping cream
- ⅔ cup sugar
- ½ cup cocoa
Instructions
Cake
- Beat egg whites until fluffy. Add cream of tartar.
- Fold in flour, sugar, cocoa.
- Pour in flute pan. Bake 35 min [no temp given]. Cool upside down.
Frosting
- Beat whipping cream, blend in sugar and cocoa.