Created by ForeverMama on January 4, 2015
Step 1: CAKE:
Step 2: In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.
Step 3: Preheat oven to 325 degrees Fahrenheit.
Step 4: Place cocoa in small bowl; add boiling water, stirring until smooth. Let mixture cool about 20 minutes.
Step 5: Into a 2nd large bowl, sift flour with granulated sugar, soda and salt. Make a well in center; pour in salad oil, egg yolks, vanilla and cooled cocoa mixture. With spoon or electric mixer, beat just until smooth.
Step 6: Sprinkle cream of tartar over egg whites. With mixer at high speed, beat until very stiff peaks form when beater is slowly raised. Do not under beat.
Step 7: Pour batter over egg whites; with rubber scraper or wire whisk, gently fold in just until blended. Turn batter into ungreased 10-inch tube pan.
Step 8: Bake 60 minutes, or until cake springs back when gently pressed.
Step 9: COFFEE BUTTER FROSTING:
Step 10: In a medium bowl, combining butter, sugar, coffee, 2 tablespoons hot milk and the vanilla.
Step 11: With electric mixer at medium speed, or wooden spoon, beat mixture until smooth and fluffy.
Step 12: If frosting seems too thick to spread, gradually beat in a little more hot milk.