Strawberry Meringue Cake

• 1 package(18¼ ounces) yellow cake mix
• 1⅓ cups orange juice
• 4 eggs, separated (by 3 inches is good, 4 inches is better)
• 1½ teaspoons grated orange peel
• ¼ teaspoon cream of tartar
• 1 cup plus ¼ cup sugar, divided
• 2 cups whipping cream
• 2 pints fresh strawberries, divided

1. In a mixing bowl, combine dry cake mix, orange juice, egg yolks, and orange peel. Beat on medium speed for 4 minutes. Pour into two greased and floured 9-inch round baking pans; set aside.
2. In a mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over cake batter.
3. Bake at 350º for 35 minutes or until meringue is lightly browned. Cool on wire ranks (meringue will crack).
4. Beat cream until stiff peaks form. Mash ½ cup of strawberries with remaining sugar; fold into whipped cream.
5. Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about ⅔ of the cream mixture.
6. Slice the remaining berries; arrange half over cream mixture.
7. Repeat layers.
8. Store in the refrigerator.

Yield: 12-16 servings.

Fudgy Chocolate Cake

A delicious chocolate layer cake covered with rich, delicious chocolate frosting; an all‐time favorite that’s moist to the very last crumb!

• 6 oz white chocolate, for garnish
• 1 cup (2 sticks) unsalted butter
• 1 cup plus 3 tbsp granulated sugar
• 1½ cups all‐purpose flour
• ½ cup plus 3 tbsp unsweetened cocoa powder
• 1 tbsp baking powder
• 1 tsp salt
• 4 large eggs
• ½ pint heavy cream
• 10½ oz semisweet chocolate

1. Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350°F.
2. Grease the base of two 8‐inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.
3. Bake cakes until a toothpick inserted in centers comes out clean, 20‐25 minutes. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack. Peel off lining paper; let cool.
4. Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
5. Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake.
6. Sprinkle reserved grated white chocolate to garnish.

• For a superlight cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it, encouraging the cake to rise.

Brownies

From the kitchen of Miranda Heath

• ½ cup butter
• 2 sq baking chocolate
• 1 cup sugar
• ⅛ tsp salt
• 2 m eggs, beaten
• 1 tsp vanilla
• ½ cup flour
• ½ cup chopped walnuts

1. Melt the butter and chocolate together.
2. Mix in the rest of the ingredients. Pour into a greased 8 by 8 baking pan.
3. Bake at 350° for 15 to 20 minutes.