Viennese Walnut Torte
|Devil's food cake mix||18 1⁄2 Ounce (1 Package)|
|Packed brown sugar||1 Cup (16 tbs)|
|Lemon juice||2 Teaspoon|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Teaspoon|
|Vanilla regular pudding and pie filling||3 1⁄2 Ounce (1 Package)|
Bake cake mix in 2 square pans, 8 X 8 X 2 inches, or .2 round layer pans, 9 X 1 1/2 inches, as directed on package.
Remove from pans; place one layer upside down on baking sheet and one layer top side up on sheet.
Heat oven to 400°.
Beat egg whites until foamy.
Gradually beat in brown sugar and lemon juice; continue beating until stiff and glossy.
Do not underbeat.
Spread meringue over tops of layers on baking sheet.
Stir together nuts, granulated sugar and cinnamon; sprinkle over meringue.
Bake until delicate brown, 6 to 8 minutes.
Prepare pudding and pie filling as directed on package for pie filling.
Split each layer in half to make 4 layers.
Stack layers, spreading 1/3 of the filling between each layer and placing one meringue-topped layer on top.