Ingredients
- Meringue:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 4 egg yolks
- 1/3 cup milk
- 1/2 tsp vanilla
- 1 cup flour
- 2 tsp baking powder
- 1/8 tsp salt
- 4 egg whites
- 1/8 tsp cream of tartar
- 3/4 cup sugar
- 1 cup chopped walnuts
- Walnut halves
- Filling:
- 1 cup cold milk
- 1 pkg (3.9 oz) instant chocolate pudding
- 1 cup heavy whipping cream, whipped
Preparation
Step 1
Greased two 9-inch heart-shaped pans. Line with waxed paper and grease the paper; set aside. In a mixing bowl, cream butter and sugar. Add egg yolks, milk and vanilla; mix well. Combine flour, baking powder and salt; gradually add to creamed mixture. Pour into prepared pans.
In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy. Fold in chopped nuts. Spread evenly over batter, sealing edges to sides of pan. Arrange walnut halves over meringue in one pan. Bake at 300 degrees for 55 minutes or until golden brown. Cool for 10 minutes. Remove to wire racks. Invert so meringue side is up. Cool completely.
In a mixing bowl, beat the milk and pudding mix until thickened. Fold in the whipped cream. Place the plain cake, meringue side up, on a serving plate. Spread with half of the filling; top with remaining cake. Frost the sides with remaining filling.
Yield: 12-16 servings.