Easter Berry Cake
  • 1 box yellow cake mix
  • 4 eggs (separated)
  • 2/3 cups sugar
  • 2 tablespoons sugar
  • 1/4 cup blanched almonds (slivered)
  • 1 pkg. frozen raspberries or strawberries (sweetened) defrosted and drained (reserve liquid)
  • 1/2 pkg. Knox Gelatin (or equivalent unflavored gelatin)
  • 1 cup whipped whipping cream
  • 2 tablespoons sugar
  1. Follow the directions on the cake package, using 4 eggs in place of 3 eggs as directed.
  2. Spread batter into 3 greased and floured 9 inch pans.
  3. Beat the four egg whites with a few grains of salt until frothy. Gradually beat in 2/3 cup sugar and continue beating until egg whites are stiff. Spread the meringue over the top of the batter of each pan. Sprinkle the tops of all 3 pans with the 2 tablespoons sugar and the 1/4 cup of slivered almonds.
  4. Bake at 350° for 35 to 40 minutes. Cool in pans for 15 minutes. Remove from pans and cool on rack, meringue side up.
  5. Heat the drained liquid from the defrosted berries and stir in 1/2 pkg. Knox Gelatin. Allow the heated mixture to cool completely, then mix in the berries. Fold the whipped cream into the berry mixture.
  6. Cover the meringue top of each cake layer with the whipped cream berry mixture, saving an appropriate amount to cover the top of the cake