This frosting goes so well on chocolate cake. I have it on an old hand written recipe card, but it is in the Mennonite Treasury too. For a short cut use your favorite dark chocolate cake mix or pull out your favorite chocolate scratch cake recipe.
1 egg white
1/8 tsp cream of tarter
1/3 cup boiling water
1 scant cup white sugar
pinch of salt
1 tsp vanilla
Place sugar, salt, cream of tarter, and boiling water in the top of a double boiler. Have the egg white in a small bowl ready to add. Begin beating the water mixture and immediately pour the egg white into the hot mixture. Using an electric hand mixer continue beating. (for up to 7 minutes.)The mixture will be very white and become thick and smooth. (like a cloud) To test cut into the frosting with a knife, and it should retain a clean cut. Remove from double boiler and beat in vanilla. **you can use a rounded tsp of instant coffee for flavoring instead of the vanilla**
Immediately frost completely cooled cake. I like to 'peak' the frosting with the back of a spoon instead of smoothing it out. This frosting looks really nice mounded high on cupcakes too.