2 (2 ounce) packages active dry yeast
8 cups warm water (110 degrees F/45 degrees C)
1 cup white sugar
1 1/2 teaspoons salt
3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 cup milk
1 1/4 teaspoons vanilla extract
4 egg whites
In a large bowl, dissolve yeast in warm water. Place 2 cups of sugar, salt and 3 cups flour in a medium bowl. Stir until combined. Place 2 cups of dough in a 9x13 inch baking pan. Cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Place 1/4 cup water in pan, and let rise, until doubled. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a clean, dry bowl, dissolve yeast and milk in warm water. Dough will rise again. Stir in vanilla and egg whites.
Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of the cake comes out clean.