This is an old-fashioned frosting that dates back to at least 1934.
Dissolve the sugar in the water, and add the cream of tartar. Boil to the soft-ball stage.
Beat egg whites until very stiff, then pour syrup in thin stream over them, beating all the time.
Continue to beat until the frosting is cool and of right consistency to spread, about 10 minutes. Carefully fold in cocoa and vanilla.
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