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Meringue-Swirled Chocolate Cake

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  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 12
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Try this chocolate cake recipe from Betty Crocker.
Created Sep 9, 2014
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  • 1 pkg Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix
  • 1 1/3 cups (325 mL) water
  • 1/2 cup (125 mL) vegetable oil
  • 3 eggs
  • 3 egg whites
  • 3/4 cup (175 mL) granulated sugar


  • 1
    Heat oven to 325ºF. Generously grease bottom and side of springform pan, 9x3 inches, with shortening; lightly flour.
  • 2
    Make cake mix as directed on package, using water, oil and 3 eggs; set aside. Beat 3 egg whites in medium bowl with electric mixer on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
  • 3
    Spread two-thirds of the meringue up side of pan (do not spread on bottom of pan). Pour cake batter into pan; top with remaining meringue. Cut through meringue on top of cake and cake batter with tip of knife to swirl meringue through batter.
  • 4
    Bake about 1 hour 30 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove side of pan. Cool completely, about 1 hour. Store loosely covered at room temperature.

Expert Tips

  • Tip 1
    Tip : You will need a spring-form pan to make this impressive cake. A regular 9-inch pan is too small. Also the delicate meringue top will crumble if the cake is removed from the pan upside down onto a wire rack.

Nutrition Information

No nutrition information available for this recipe
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