Instructions: Cake:
In a small bowl, mix flour, cocoa, baking powder, and baking soda. In a large bowl, beat 3/4 cup sugar, milk, and vanilla until well blended. Stir in flour mixture and beat until evenly moistened.

In another large bowl, using clean, dry beaters, whip egg whites on high speed until frothy; gradually beat in remaining 1/2 cup sugar (1 tablespoon at a time) until stiff, moist peaks form. Immediately add to cocoa mixture, gently folding in until evenly blended. Pour batter into a lightly oiled and floured 9-inch removable-rim pan (at least 3 inches deep). Gently zigzag a spatula through batter; smooth top. Bake in a 350 degree oven until a toothpick inserted in center of cake come out clean, about 45 minutes. Cool on a rack. As cake cools, it will settle and sink slightly in the center.

Frosting: In a 1- to 2-quart pan, stir together cocoa, sugar, and cornstarch. Add milk and whisk until well blended, with no lumps remaining.

Cook over medium heat, stirring constantly and scraping pan bottom and sides with a whisk, until glossy and thick, about 7 minutes. Remove pan from heat, add vanilla, and beat to remove all lumps. Cool completely, stirring occasionally. If made ahead, cover and chill up until next day.

FILLING AND ASSEMBLY 6 to 8 ounces raspberry, apricot, or other jam

(optional)

If desired, slice cake in half to make two layers (this is best done when cake is cold) and fill with jam or frosting. If frosting has been chilled, bring it to room temperature before spreading evenly on top and sides of cake. Cake can be kept, covered, in the refrigerator for one day.

NOTES : (So called because it puffs up and then sinks) Excellent cake! Not too sweet, and quite moist. Try adding flavored liqueur next time. It was very pretty (and good) topped with sliced strawberries. [ECR]

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