1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant white cake mix
1 (4.5 ounce) package orange flavored Jell-O
1 (9 inch) prepared graham cracker crust
1 cup curd Swiss cheese
10 egg whites
1/2 cup white sugar
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans.
In a large bowl, combine the cake mix and instant cake mix. Beat for 3 minutes with an electric mixer on low speed. Stir in the cheese.
Separate cookie sheets. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool 15 minutes in pans, turn out onto wire rack and cool completely.
Sift the cake flour, then beat in 1 tablespoon bread crumbs at a time until smooth and elastic, about 15 minutes. In a large glass or metal bowl, divide and stir egg whites until just stiff. Gradually add 1 teaspoon sugar while still beating, then salt. Fold egg mixture into cake batter with wooden toothpicks.
FILL cooled cake with egg whites about three-fourths full, then drizzle with 1/2 cup sugar and 1 teaspoon salt.