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1. Place a rack in the center of the oven and preheat to 325 deg.F. Set aside a tube pan (ungreased- 10 inch).
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2. Beat egg whites and cream of tartar in a med. mixing bowl on high speed until high peaks.
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3. Blend with electric mixer in a large bowl, the cake mix, egg yolks, coffee, oil, and vanilla on low for 1 mi nute. Scrape down the sides and blend for 2 more minutes on med. speed until batter is well blended. Put 1 quarter of the egg whites in a fold them in. Than another quarter and continue until all egg whites are incorporated in and well mixed, being careful not to mix to much or too hard to beat the air out, this will prevent the cake from rising and make it very flat. Poor the batter into the tube pan, smoothing with rubber spatuala.
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4. Bake the cake until it springs back when LIGHTLY pressed with you finger and a toothpick comes out clean from the center. about 48 to 52 minutes. Remove the pan from the oven and turn upside down over a long neck bottle (such as a wine bottle) for approx. 1 hour.
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5. For the frosting, place the butter ans cocoa in a med. mixing bowl. Blend with an electric mixer on low speed for 20 sec. Stop the machine and add the confectioners sugar, milk and vanilla. Incease the mixer speed to med. and beat until fluffy 1 minute more. spread the frosting on the top and sides of the cake with clean, smoothe strokes. Slice and serve.
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*** Store this cake, covered with a glass cake dome, at room temp. for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
