| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Not, Sent | 10 | Servings | |
INGREDIENTS
| 1 | pk | (18.25 oz) yellow cake mix |
| 4 | Eggs; separated | |
| 2/3 | c | Plus 2 tbsp sugar; divided |
| 1/4 | c | Sliced almonds |
| 2 | c | Whipped topping |
| 3 1/2 | c | Sliced fresh strawberries |
| Fresh mint; optional |
INSTRUCTIONS
In a mixing bowl, prepare cake mix according to package directions, substituting four yolks for the whole eggs. Pour the batter into two greased and floured 9-inch round cake pans. In another mixing bowl, beat egg whites until soft peaks form. Gradually add 2/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Carefully spread over batter; sprinkle with almonds and remaining sugar. Bake at 350° for 40-45 minutes or until meringue is golden and a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes; remove from pans to a wire rack, meringue side up, to cool completely. Place one cake with meringue side up on serving plate. Spread with half of the whipped topping and top with half of the strawberries. Cover with remaining cake, topping and berries. Garnish with mint if desired. Recipe by: Country Woman - May/June 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on May 16, 1998
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