*  Exported from  MasterCook II  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : *Bakery-Shoppe                   Cake Mix
                 Cakes                            Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   1       package       devil’s food cake mix
   4       cups          Burgundy Cherry frozen yogurt, slightly softened
   2/3     cup           sugar
   2       tablespoons   baking cocoa
   3                     egg whites
   1/2     teaspoon      cream of tartar
 Bake and cool cake as directed on package for two 9 inch round pans. Reserve 
 one of the layers for another use. Freeze remaining layer about 2 hours or 
 until firm. Cover cookie sheet with aluminum foil. Cut frozen layer 
 horizontally in half. Place bottom half on cookie sheet. Spread with half of 
 the yogurt. Top with remaining cake layer. Spread with remaining yogurt. 
 Freeze about 4 hours or until firm. Heat oven to 450~F. Mix sugar and cocoa. 
 Beat egg whites and cream of tartar in medium bowl with electric mixer on 
 high speed until foamy. Beat in sugar mixture, 1 tablespoon at a time; 
 continue beating until stiff and glossy. Spread meringue over top and side of 
 cake, sealing completely. Bake about 5 minutes or until firm to the touch. 
 Serve immediately, or return to freezer about 2 hours and serve frozen.
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