Meringue-Swirled Chocolate Cake

  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 12

Ingredients

Steps

  • 1
    Heat oven to 325°F. Generously grease and lightly flour bottom and side of 9-inch springform pan.
  • 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.
  • 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.
  • 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.

  • 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.

Nutrition Facts are not available for this recipe
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