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Instructions |
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Preheat oven to 350 degrees.
Blend cake mix, whipped toppping and 1 egg white until combined. Spoon into greased (or sprayed with cooking spray) mini-muffin pans using ice cream scoop and flatten.
Bake for 7-9 minutes until lightly golden brown. Remove and let cool completely.
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Preheat oven to 400 degrees.
Whisk pudding mix and milk until creamy. Spoon onto cooled cakes and smooth into even layer.
Blend 1 cup egg whites with mixer to make meringue. Beat until it starts to get creamy and slowly add sugar. Beat until stiff peaks form, blend in cream of tarter. Gently spoon meringue mixture into large ziptop plastic bag. Cut corner from bottom of bag and pipe onto cakes over pudding layer (circular motion from outside-in to form ice cream top look).
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Bake cakes for 4-5 minutes until meringues are lightly golden brown.
Makes 24 cakes.
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Suggestions |
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Use any combination of cake mix and pudding flavors. Original recipe was for all lemon. Do not use fat free whipped topping.
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Originally Submitted
1/5/2010
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