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Meringue-Swirled Chocolate Cake Recipe

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This recipe for Meringue-Swirled Chocolate Cake, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Taylor
Added: Friday, January 28, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 package Betty Crocker Chocolate Fudge Cake Mix
1 1/2 cups water
1/2 cup vegetable oil
3 eggs
3 egg whites
3/4 cup sugar

Directions:
Directions:
Heat oven to 350. Generously grease bottom and side of springform pan, 9 X 3 inches, with shortening. Flour lightly.
Make cake mix as directed on package, using water, oil and 3 eggs: set aside. Beat 3 egg whites on medium bowl with electric mixer on high speed until soft peaks form. Beat in sugar, 1 Tbsp. at a time, continue beating until stiff and glossy.
Spread two-thirds of the meringue up the side of pan (do not spread on bottom of pan). Pour cake batter into pan and top with remaining meringue. Cut through meringue on top of cake batter with tip of knife to swirl meringue through batter.
Bake about 90 min., or until toothpick inserted in center come out clean. Cool 10 minutes and run knife around side of pan to loosen cake. Remove side of pan and cool completely. Store loosely covered at room temperature until ready to eat.

 

 

 

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