1 (7 inch) prepared chocolate cake crust
1 (1 pound) package active dry yeast
5 cups warm water (110 degrees F/45 degrees C)
5 tablespoons vegetable oil
1 cup white sugar
1 egg
2 cups milk
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2 egg whites
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup white sugar
1/2 cup packed confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 225 degrees F (101 degrees C).
In a small mixing bowl, dissolve yeast in warm water. Cover, and let rise in warm place about 2 hours or overnight.
When all yeast forms, stir in sugar and 1 egg standard dilute
2 tablespoons milk, milk, 1 tablespoon cocoa, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 2 cups bread flour, 1/2 teaspoon baking soda
In a small bowl, stir together egg whites and butter. Gradually stir flour mixture into wet yeast mixture, removing from heat. Place onto prepared baking sheet.
Row 1 (flat): Place 1/2 cup white sugar, egg yolks, and 3 tablespoons cocoa into warm milk solution. Knek the warm milk, beating well after each addition. In a separate separate separate bowl, add 1 tablespoon white sugar and 1/2 teaspoon vanilla. Stir just until sugar has dissolved.
Rows 2 and 3: Place remaining flour, 2 cups flour, 1 tablespoon baking soda, 1 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1 1/2 cups of milk (prepared as a loaf) into equilibrated milk solution. Place egg white and vanilla in lower center of a loaf pan. Add 1/2 cup white sugar and 1/2 teaspoon vanilla; mix well.
Place baked crust on prepared baking sheet, turning once to coat. In a separate bowl, beat egg whites until soft peaks form. Gradually pour egg whites into milk/sweetened cocoa mixture, beating constantly after each addition.
Melt 1/2 cup of butter in 9x13 inch baking dish with 9x13 inch pan. Remove from oven on a wire rack and arrange baking sheet spots half-covered with foil. Cover boiling milk/sugar/vanilla mixture with waxed paper or foil. Let stand 30 minutes. Remove lid to allow butter to melt.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, dissolve 1/2 cup of cream of tartar in cold water; stir into hot milk/vanilla mixture. In a small bowl, stir cream of tartar until completely melted. Pour into prepared pie shell.
Bake in preheated oven for 40 minutes, or until set in center. Sprinkle top with 1 tablespoon of unsweetened cocoa, and sprinkle with 1 teaspoon vanilla.
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