Chocolate Meringue Torte

• MERINGUE
• egg whites↗4
• cream of tartar↗1⁄2 teaspoon
• sugar↗2⁄3 cup
• confectioners' sugar↗2⁄3 cup
• baking cocoa↗3 tablespoons
• vanilla extract↗1⁄2 teaspoon
• CAKE
• butter or 1/4 cup margarine, softened↗1⁄4 cup
• sugar↗1 cup
• egg↗1
• egg white1
• white vinegar↗1 tablespoon
• vanilla extract↗1 teaspoon
• all-purpose flour↗1 1⁄2 cups
• cup baking cocoa↗1⁄2
• teaspoon baking soda↗1
• cup buttermilk↗1⁄2
• cup water↗1⁄2
• cups whipped topping↗2 1⁄2
• tablespoon toffee pieces or 1 tablespoon almond brickle chips↗1
• ounce semisweet chocolate, shaved↗1⁄2

Step-by-step instructions

1. 1

   Line a baking sheet with parchment paper; trace two 8-inch circles 1 inch apart on the paper; set aside.

2. 2

   In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar one tablespoon at a time, beating until stiff peaks form. Sift confectioners' sugar and cocoa over meringue; gently fold inches Fold in vanilla. Spread evenly over circles. Bake at 275°F for 1 hour.

3. 3

   Turn oven off and do not open door; Let meringues dry for 1 hour. Remove meringues from paper and store in an airtight container.

4. 4

   In a mixing bowl, cream butter and sugar for 2 minutes. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vinegar and vanilla. Combine flour, cocoa, and baking soda; add to batter alternately with buttermilk and water. Pour into two 9-inch round baking pans coated with nonstick cooking spray and floured. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

5. 5

   To assemble, spread 1/2 cup whipped topping over one 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.