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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Meet the Cook: The reason this is such a favorite is it's a little different yet quick and easy. At one time, my husband was a mess sergeant in the National Guard. When it came to cooking, there was always a little discussion over doing it my way or the Army way! We have four grown children and five grandchildren. -Alyce Kafka, Wagner, South Dakota Ingredients:
1 package yellow cake mix (regular size) |
4 eggs, separated |
2/3 cup plus 2 tablespoons sugar, divided |
1/4 cup sliced almonds |
2 cups whipped topping |
3 to 3-1/2 cups sliced fresh strawberries |
Directions:
1. Prepare cake mix according to package directions, substituting four egg yolks for the whole eggs. Pour the batter into two greased and floured 9-in. round baking pans.
2. In a large bowl, beat egg whites until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Carefully spread over batter; sprinkle with almonds and remaining sugar.
3. Bake at 350° for 40-45 minutes or until meringue is golden and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks, meringue side up, to cool completely.
4. Place one cake layer with meringue side up on a serving plate. Spread with half of the whipping topping and top with half of the strawberries. Repeat layers. Yield: 10-12 servings.
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