Category

Occasion

Betty's Favorites

Supremely Double Chocolatey Strawberry Pancakes Supremely Double Chocolatey Strawberry Pancakes Supremely Double Chocolatey Strawberry Pancakes

Supremely Double Chocolatey Strawberry Pancakes

View Recipe>

Category

Betty's Favorites

Supermoist Dark Chocolate Cake Supermoist Dark Chocolate Cake Supermoist Dark Chocolate Cake

Supermoist Dark Chocolate Cake

>
Breakfast Pancake Buttermilk Mix – Just add water, shake and pour Breakfast Pancake Buttermilk Mix – Just add water, shake and pour Breakfast Pancake Buttermilk Mix – Just add water, shake and pour

Breakfast Pancake Buttermilk Mix – Just add water, shake and pour

>
Peanut Butter Brownie Mix Peanut Butter Brownie Mix Peanut Butter Brownie Mix

Peanut Butter Brownie Mix

>

Meringue-Swirled Chocolate Cake

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

Difficulty Level

Meringue-Swirled Chocolate Cake

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

  • 3 HR Total Time
  • 20 MIN Prep Time
  • 12 Servings

Ingredients

  • 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

Featured Products

Instructions Hide Images

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.

Back to Top