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Cherry Chocolate Baked Alaska Cake

 

20

Yield

1

cake

Prep

20

min

Cook

40

min

Ready

5

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 package cake mix, devils food
4 cups burgundy wine
*
cup sugar
2 tablespoons cocoa powder
3 each egg whites
*
½ teaspoon cream of tartar
*

Directions

Bake and cool cake as directed on package for two 9 inch round pans.

Reserve one of the layers for another use.

Freeze remaining layer about 2 hours or until firm.

Cover cookie sheet with aluminum foil. Cut frozen layer horizontally in half.

Place bottom half on cookie sheet. Spread with half of the yogurt.

Top with remaining cake layer. Spread with remaining yogurt.

Freeze about 4 hours or until firm.

Heat oven to 450℉ (230℃). Mix sugar and cocoa.

Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy.

Beat in sugar mixture, 1 tablespoon at a time; continue beating until stiff and glossy.

Spread meringue over top and side of cake, sealing completely.

Bake about 5 minutes or until firm to the touch.

Serve immediately, or return to freezer about 2 hours and serve frozen.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 64617% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1155mg 48%
Total Carbohydrate 45g 45%
Dietary Fiber 5g 21%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 0%
Calcium 18% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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