Meringue Swirled Chocolate Cake Recipe

Ingredients

1

                        box (15.25 oz) Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix

Water, vegetable oil and eggs called for on cake mix box

3

egg whites

3/4

cup sugar

Preparation

Heat oven to 325°F. Generously grease and lightly flour bottom and side of 9-inch springform pan.

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.

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.

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.

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