Cocoa Meringue Torte
|Yellow cake mix||18 Ounce|
|Cream of tartar||1⁄8 Teaspoon|
|Chopped california walnuts||3⁄4 Cup (12 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
Prepare cake mix according to package directions and pour into 2 paper lined 9x13 inch round pans.
Beat egg whites, cream of tartar, and salt till soft peaks form.
Add 3/4 cup sugar gradually, beating until glossy and sugar is dissolved.
Fold in nuts.
Spread mixture carefully over batter in both pans.
Bake in moderate oven (375Â°) 25 to 30 minutes.
Cool cakes in pans 10 minutes; then remove from pans to finish cooling.
Combine heavy cream, 1/2, cup sugar, and cocoa.
Chill 1 hour, then whip.
Frost between layers, then top and sides.
Serving size: Complete recipe
Calories 5206 Calories from Fat 2694
% Daily Value*
Total Fat 312 g480.5%
Saturated Fat 119.8 g599.1%
Trans Fat 0 g
Cholesterol 493.2 mg164.4%
Sodium 3663.5 mg152.6%
Total Carbohydrates 585 g195.1%
Dietary Fiber 44.7 g179%
Sugars 321.9 g
Protein 66 g131.4%
Vitamin A 105.8% Vitamin C 3.6%
Calcium 47.3% Iron 98.2%
*Based on a 2000 Calorie diet