Recipes

Make cake mix as directed, but use 3 egg yolks and 1 whole egg instead of what is called for. Save whites for meringue.

Make meringue with 3 egg whites and 2/3 cup sugar. Beat until stiff peaks form.

Divide batter between 2 round cake pans. Spread meringue on top of batter; sprinkle top of meringue with sliced almonds.

Bake according to box directions; cool.

Prepare filling by mixing instant pudding and 1 1/3 cup milk.

To assemble cake, place one cake layer, meringue side down, on a serving plate; spread pudding filling. Place remaining cake layer, meringue side up, on top of pudding. Frost with Cool Whip.

Refrigerate at least 1 hour before serving.