MERINGUE-SWIRLED CHOCOLATE CAKE

Steps:

• 1- Heat oven to 325°. Generously grease bottom and side of springform pan, 9 x 3 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 center 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.High Altitude (3500 to 6500 feet): Heat oven to 350°. Use 10-inch springform pan. Add 2 tablespoons all-purpose flour to dry cake mix. Increase water to 1 1/2 cups. Decrease oil to 1 tablespoon. Beat cake mix on low speed 30 seconds, then beat on medium speed 2 minutes. Bake 1 hour 20 minutes to 1 hour 30 minutes.1 Serving: Calories 380 (Calories from Fat 135) Fat 15g (Saturated 3g) Cholesterol 65mg Sodium 420mg Carbohydrate 57g (Dietary Fiber 1g) Protein 5g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 6%.Betty's Tip: You will need a springform pan to make this impressive cake. A regular 9-inch round 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.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.