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Enjoy this delicious meringue-swirled chocolate cake made using Betty Crocker™ Super Moist™ chocolate fudge cake mix and eggs that’s perfect for dessert.
Water, vegetable oil and eggs called for on cake mix box
3 egg whites
3/4 cup sugar
Instructions
Step 1
Heat oven to 325°F. Generously grease and lightly flour bottom and side of 9-inch springform pan.
Step 2
Make cake batter as directed on box; set aside. In medium bowl, beat 3 egg whites with electric mixer on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Step 3
Spread two-thirds of the meringue up side of pan (do not spread on bottom of pan). Pour cake batter into pan; top with remaining meringue. Cut through meringue on top of cake and cake batter with tip of knife to swirl meringue through batter.
Step 4
Bake about 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove side of pan. Cool completely, about 1 hour. Store loosely covered.
Recipe Tips
You will need a springform pan to make this impressive cake. A regular 9-inch round pan is too small. Also, the delicate meringue top would crumble if the cake was removed from the pan by turning upside down onto a cooling rack.
Serve with fresh raspberries and a raspberry or chocolate sauce, if desired.
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