An iced cake without egg yolks or other saturated fat

I made this cake for a party for a friend who isn't allowed to eat egg yolks, butter, or margarine. The cake part is something I found on the net called "wacky cake", and the frosting comes from a recipe of Maida Heatter's called "Montana Mountain Cake".

The cake also makes a 9x13 sheet cake, one half of the recipe makes a 8" square cake, and one third makes a not-very-high loaf. Dust with confectioner's sugar or just serve plain. Some versions of the recipe tell you to pour the liquids into three separate holes and/or mix in in the pan, but do it in a bowl, and just pour the liquids in.

Preheat oven to 350F

mix

• 3 cups flour
• 2 cups sugar
• 2 teaspoon baking soda
• 6 tablespoons cocoa powder
• 1 teaspoon salt

add and stir in

• 2 teaspoons vanilla
• 2 cups cold water
• 2 tablespoons white or cider vinegar (I guess any kind would work)
• 2/3 cup vegetable oil

Bake at 35', or until a tester comes out clean. If you're going to frost it, cool in pans ten minutes, turn out onto racks, and cool completely before frosting.

To make 1/2 of the recipe:

• 1.5 cup flour
• 1 cup sugar
• 1 teaspoon baking soda
• 3 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cups cold water
• 1 tablespoons vinegar
• 1/3 cup vegetable oil

To make 1/3 of the recipe:

• 1 cup flour
• 2/3 cup sugar
• 2/3 teaspoon baking soda (what, you don't have a 1/3 teaspoon? they do exist)
• 2 tablespoons cocoa powder
• 1/3 teaspoon salt
• 2/3 teaspoon vanilla
• 2/3 cup cold water
• 2 teaspoons vinegar
• 1/4 cup vegetable oil

Frosting: makes a bit too much for three 8" layers but I don't know if cutting it down to 3 whites would be enough.

Mix in top of large double boiler

• 4 whites
• 1.5 c light brown sugar
• 1/4 c + 1 T strong coffee
• 1 t cream of tartar
• 1/8 t salt

Beat over hot water at high for 5' until peaks.
Immediately transfer to bowl, add

• 1/2 T vanilla

beat at high until smooth and stiff. Use immediately