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¾ cup
cocoa
¾ cup
butter
1 ¼ cup
sugar
3 eggs,
separated
1 tsp
vanilla
2 cups
sifted flour
1 tsp
baking soda
½ tsp
salt
2/3 cup
milk
2 tsp
lemon juice
Combine
cocoa, butter & sugar. Cream together with 3 egg yolks. Add vanilla, milk and lemon juice. Sift the dry ingredients together.
Add to previous mixture. Beat egg whites to stiff peaks. Fold into batter.
Bake
in 2 greased, floured 8” round cake pans at 325◦ for 30 - 35 minutes. Fill and frost with coconut icing.
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