Easter Torte

Ingredients:

1 white cake mix, prepared into batter
4 egg whites, beaten until soft mounds form
3/4 c sugar + 1 T sugar
1/2 t cinnamon
1/3 c chopped black walnuts
cooled, prepared vanilla pudding

Instructions:

Place 2 strips waxed paper crisscross over bottoms of two greased and floured 9 Inch layer pans, allowing ends to extend over rims of pans for easy removal.

Pour 1/2 cake mix batter into each pan, or 1 c each and use remaining batter for 8 cupcakes.

Prepare meringue.  As beaten egg whites form soft mounds, gradually add 3/4 c sugar, beating well after each addition.  Continue beating well until meringue stands in stiff, glossy peaks.

Spread meringue over cake batter, smoothing with a spatula.  Sprinkle with a mixture of 1 T sugar and cinnamon, then sprinkle with nuts.

Bake at 350 degrees for 25-30 minutes, until lightly browned.

Place 1 cooled layer meringue-side down on serving plate.  Spread with cooled prepared vanilla pudding mix.  Top with second layer, meringue-side up.

Serves 10-12