Ingredients
4 large egg whites1/2 teaspoon cream of tartar2/3 cup sugar2/3 cup confectioners’ sugar3 tablespoons baking cocoa1/2 teaspoon vanilla extractCAKE:1/4 cup butter, softened1 cup sugar1 large egg1 large egg white1 tablespoon white vinegar1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 cup baking cocoa1 teaspoon baking soda1/2 cup buttermilk1/2 cup water2-1/2 cups reduced-fat whipped topping1 tablespoon toffee bits or almond brickle chips1/2 ounce semisweet chocolate, shaved
Preparation
Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Add cream of tartar; beat until soft peaks form. Sift confectioners’ sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles.
Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour.
Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container.
In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water.
Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Place one cake layer on a serving plate; spread 1/2 cup whipped topping over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.
