Jello Cake with Swiss Meringue Frosting
- Swiss Meringue Frosting:
- 1 pkg. (2-layer size) white cake mix
- 1 cup boiling water
- 1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
- 1/2 cup cold water
- 4 large egg whites, at room temperature
- 1 cup sugar
- 1 pinch cream of tartar
- 1/2 teaspoon pure vanilla extract
Preparation time 15mins
Cooking time 305mins
Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
For the Frosting:
Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.
Frost cake with Swiss buttercream frosting. Refrigerate 1 hour.