2 egg whites
2/3 cup white sugar
1/4 cup unsalted butter
3 teaspoons cornstarch
2 cups confectioners' sugar
1 1/2 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon vanilla extract
1/2 cup nonfat margarine, melted
1 (20 ounce) package frozen whipped topping, thawed (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart dish.
In a large bowl, beat egg whites and cut sugar until white forms. Beat in melted butter. In a separate bowl, stir together flour and vanilla extract. Add egg whites to flour mixture alternately with the nonfat margarine, mixing just until combined. Fold into sauce mixture just until all ingredients are thoroughly combined. Spread enough meringue over chocolate baked sides of cake to cover. Sprinkle top with 1/2 teaspoon vanilla extract and 1/2 cup margarine. Cut a slit in the top of the cake while still in the oven.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully. Cool before cutting into squares.
This was too cheesy and kind of bland. I would have to make a few changes before I tried it again.
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