Cake Pudding
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INGREDIENTS 2 layers stale or fresh Sponge Cake
Thin apricot jam
Light cream
Soft butter
1 cup Chocolate Sauce 2
2 egg whites
1/4 cup sugar
1 teaspoon vanillaPreheat oven to 300 degrees.
Cut up 2 layers stale or fresh Sponge Cake into oblong pieces. Spread on one side with thin apricot jam, on the other with light cream.
Pile layers of the prepared Sponge Cake into a buttered, deep glass baking dish until 2/3 full. Pour 1 cup Chocolate Sauce 2 on top of the cake. Do not try to help the sauce mingle with the cake. It will gradually soak through.
Beat 2 egg whites until stiff and dry. Beat in 1/4 cup sugar. Then stir in 1 teaspoon vanilla. Heap this meringue on top of the chocolate-covered cake and place in a 300 degree oven until the meringue is lightly browned, about 15 minutes. But watch it. Serve warm.
Makes 6 servings
NOTE: This can be made with left over layer cake, too, but is not so light as when prepared with the sponge cake.