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1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.
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2
Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased
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3
. Bake at 350u00b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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4
For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
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5
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake.
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6
In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160u00b0, about 8-10 minutes.
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7
Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.
