1 cup quick-cooking chocolate cake mix
1 (9 inch) cake pan, 9 inches deep
1 cup white sugar
3 egg whites
2 cups white sugar
Prepare and bake Scotch sweet potatoes as described in the recipe book.
In a small bowl, beat together the cream and sugar until light and fluffy. Gently stir in the egg whites until all ingredients are thoroughly combined. Refrigerate or freeze for later.
Spread mix on bottom of pan, then sprinkle top with glittering graphic, once again before frosting.