Black Forest Meringue Cake

Course : Cakes
Serves: 1
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2 cups flour
2 teaspoons baking soda
1/3 cup cocoa -- pref. dutch
1/4 teaspoon salt
1 cup sugar
1 cup mayonnaise
2 teaspoons vanilla
1 cup cold water
1 can cherry pie filling
1 teaspoon almond extract
3 large egg whites -- room temp.
1 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

Preparation / Directions:

CAKE: Combine dry ingredients. Add all other ingredients and mix well. Bake in two greased/floured 8" round pans at 350 degrees for about 25 minutes. Let cakes cool slightly. Transfer them to wire racks to cool completely. FILLING: Stir almond extract into cherry pie filling. Place one cool cake layer onto a baking sheet. Spoon about 1/2 of the filling onto cake. Top with second layer. (Cakes can be sliced horizontally to provide four layers.) Warm extra filling and serve as sauce with the finished cake. MERINGUE: In a clean mixing bowl, beat the egg whites for 2 minutes. Add the cream of tartar and vanilla. Keep beating on high speed and gradually add the sugar 1 Tbsp at a time. Stop when the mixture is stiff and glossy. Immediately spread the meringue on top and sides of cake. (Make sure to seal all of the cake.) Bake in a 375 degree oven for 8-10 minutes or until meringue is lightly browned. Let cool and remove carefully to a serving plate.


Nutritional Information:

4291 Calories (kcal); 194g Total Fat; (39% calories from fat); 47g Protein; 634g Carbohydrate; 77mg Cholesterol; 4531mg Sodium

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