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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue. Ingredients:
4 egg whites |
1/2 teaspoon cream of tartar |
2/3 cup sugar |
2/3 cup confectioners' sugar |
3 tablespoons baking cocoa |
1/2 teaspoon vanilla extract |
cake: |
1/4 cup butter, softened |
1 cup sugar |
1 egg |
1 egg white |
1 tablespoon white vinegar |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1 teaspoon baking soda |
1/2 cup buttermilk |
1/2 cup water |
2-1/2 cups reduced-fat whipped topping |
1 tablespoon toffee bits or almond brickle chips |
1/2 ounce semisweet chocolate, shaved |
Directions:
1. Line a baking sheet with parchment paper. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles.
3. Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour.
4. Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container.
5. In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water.
6. Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
7. Place one cake layer on a serving plate; spread 1/2 cup whipped over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate. Yield: 10 servings.
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