Meringue-Swirled Chocolate Cake

Prep Time : 20 Minutes
Total Time : 3 Hours
Servings : 12

Enjoy this delicious meringue-swirled chocolate cake made using Betty Crocker® SuperMoist® chocolate fudge cake mix and eggs that’s perfect for dessert.


  • Small check mark in a circle icon 1 package Betty Crocker® SuperMoist® dark chocolate cake mix
  • Small check mark in a circle icon Water, vegetable oil and eggs called for on cake mix box
  • Small check mark in a circle icon 3 egg whites
  • Small check mark in a circle icon 150 grams sugar


  1. Heat oven to 170°C. Generously grease and lightly flour bottom and side of 23cm 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.