You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Meringue Swirled chocolate Cake by Betty Crocker?
- Thread starter karensoca
- Start date
KarenSoCa - Found the recipe on the net - Meringue Swirled Chocolate Cake
Meringue-Swirled Chocolate Cake
1 (18.25 oz.) package Chocolate Fudge Cake Mix - (1 pound 2.25 ounces)
1-1/3 cups water
1/2 cup vegetable oil
3 eggs
3 egg whites
3/4 cup sugar
Heat oven to 325 Degrees F. Generously grease and flour springform pan, 9 x 3 inches.
Prepare batter for cake mix as directed on package, using water, oil and 3 eggs.
Beat 3 egg whites in medium bowl 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 three-quarters of the way up side of pan (do not spread on bottom of pan). Pour cake batter into pan; top with remaining meringue. Cut through meringue and cake batter using tip of knife to swirl meringue through batter.
Bake about 1-1/2 hours or until toothpick inserted in center comes out almost clean. Cool 10 minutes on wire rack. Run metal spatula along side of cake to loosen; open side of pan. Cool cake completely. Store loosely covered at room temperature.
Karen, if you google Meringue Swirled Chocolate Cake the recipe and photos of this cake come up.
Meringue-Swirled Chocolate Cake
1 (18.25 oz.) package Chocolate Fudge Cake Mix - (1 pound 2.25 ounces)
1-1/3 cups water
1/2 cup vegetable oil
3 eggs
3 egg whites
3/4 cup sugar
Heat oven to 325 Degrees F. Generously grease and flour springform pan, 9 x 3 inches.
Prepare batter for cake mix as directed on package, using water, oil and 3 eggs.
Beat 3 egg whites in medium bowl 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 three-quarters of the way up side of pan (do not spread on bottom of pan). Pour cake batter into pan; top with remaining meringue. Cut through meringue and cake batter using tip of knife to swirl meringue through batter.
Bake about 1-1/2 hours or until toothpick inserted in center comes out almost clean. Cool 10 minutes on wire rack. Run metal spatula along side of cake to loosen; open side of pan. Cool cake completely. Store loosely covered at room temperature.
Karen, if you google Meringue Swirled Chocolate Cake the recipe and photos of this cake come up.
Actually here is a link for the recipe
http://www.dvo.com/recipe_pages/cakemixes/Meringue-Swirled_Chocolate_Cake.html
http://www.dvo.com/recipe_pages/cakemixes/Meringue-Swirled_Chocolate_Cake.html
misplaced-in-az
Well-known member
Karen, I made this cake today and it is not difficult at all. One thing
I would do the next time, is not put all the batter in the pan. I would only fill 3/4 full, as it rises up quite a bit. Use the rest for cupcakes. I used a 9"x3" springform pan. Also, to swirl the meringue on top into the cake more than I did. It tastes pretty good too. Oh, I sort of turned the pan sideways when putting the meringue around the outside edge, turning pan as I applied it. Make sure your meringue is stiff enough so it will cling to the sides. Look forward to hearing your results.
I would do the next time, is not put all the batter in the pan. I would only fill 3/4 full, as it rises up quite a bit. Use the rest for cupcakes. I used a 9"x3" springform pan. Also, to swirl the meringue on top into the cake more than I did. It tastes pretty good too. Oh, I sort of turned the pan sideways when putting the meringue around the outside edge, turning pan as I applied it. Make sure your meringue is stiff enough so it will cling to the sides. Look forward to hearing your results.