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.