- 1 package Betty Crocker® SuperMoist® dark chocolate cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 3 egg whites
- 150 grams sugar
Enjoy this delicious meringue-swirled chocolate cake made using Betty Crocker® SuperMoist® chocolate fudge cake mix and eggs that’s perfect for dessert.
Heat oven to 170°C. Generously grease and lightly flour bottom and side of 23cm 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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