Preheat oven to 350 degrees F. Spray one 10-inch bundt pan or two 9-inch rounds with a nonstick cooking spray and set aside.

In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth, batter will be thin.

Pour into prepared pan. Bake in the preheated oven for (35 to 40 minutes for bundt or 25 minutes for 9-inch pans) or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla. Makes about 4 cups of frosting.

Separate the petals from the roses being careful not to tear. Working on one petal at a time, brush one side of the petal with the egg white using a small flat paint brush. Gently pour sugar over the area that has been painted with egg white. The sugar will adhere to the egg white only. Carefully shake off any excess sugar. Place on a sheet tray and allow to dry. Petals will become stiff and easy to use.

Frost the cake any way you like! Garnish with the sugared rose petals in the center whole of the bundt or centered on the layer cake, overlapping in a circle to recreate the look of a flower.