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CHERRY CHOCOLATE CAKE

- from Cupcake recipe
6 egg whites
1 (18.5 oz.) chocolate cake mix
1 (21 oz.) can cherry filling - pie
mix
--7 MINUTE FROSTING:--
2 egg whites
1 1/2 c. sugar
1/4 tsp. cream of tartar or 1 tbsp.
light corn syrup
1/3 c. water
1 tsp. vanilla extract
CAKE: Combine 6 egg whites, chocolate cake mix, and 21 ounce can cherry
filling. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees
for 35 to 40 minutes. Cool and top with 7 minute frosting. FROSTING: Combine
2 egg whites, sugar, cream of tartar, and water in top of a double boiler. Beat
with electric mixer on high speed 1 minute. Place over boiling water, and beat
on high speed 7 minutes. Remove from heat and add vanilla, beat 2 minutes
longer on high speed. Frost the cooled cake.
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