Wednesday, August 4, 2010

Strawberry Meringue Cake

I have had this recipe sitting in my "recipes to try" pile for about 9 years (literally).
Because of that, I have absolutely no recollection of where I got it.

However, it was delicious (as most cakes are),
and is definately sweet enough without gobs of frosting.
The recipe said to double layer, but the meringue made it pretty unstable.
Next time I would just make 2 seperate cakes,
but it was still good!

Strawberry Meringue Cake
1 pkg. yellow cake mix
4 eggs seperated
1 c. sugar
1 1/3 c. orange juice
1 1/2 tsp. orange zest
1/4 tsp. cream of tartar
1 pint fresh strawberries
8oz. cool whip
1 lb. strawberries

Combine cake mix, yolks, orange peel and juice; beat 4 minutes at medium speed.
Pour into 2 greased and floured 9" round cake pans.

Beat 4 egg whites with cream of tartar to soft peaks.
Gradually add sugar, beating to stiff peaks.
Spread meringue evenly over batter in cake pans.

Bake at 350 for 35 minutes; cool.
(The meringue will not look that wonderful, don't worry).
Let the cakes cool, and remove from the pans, meringue side up.

Mash 1/2 of the strawberries, and fold in cool whip.
Spread 1/2 of the mixture on top of one cake.
Slice the remaining strawberries, and layer half of them evenly over the cool whip.

Repeat with the other cake, OR layer the cake on top and repeat.
Store leftovers in fridge.

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