Instructions: Preheat oven to 350 degrees. Butter and flour 2 (8") round cake pans.

Combine brownie mix and coffee. Beat 2 egg whites until soft peaks form; gently fold into brownie mixture. Divide evenly between pans. Bake 22-24 minutes or until toothpick inserted into centers comes out clean. Cool on rack 10 minutes. Remove from pans; cool completely.

Line 8" springform pan with plastic wrap. Place 1 brownie layer in bottom; cover with yogurt, then top with remaining brownie layer. Cover with plastic wrap; freeze until very firm, at least 2 hours. Invert cake onto oven-proof serving dish, discarding plastic wrap. Freeze until ready to serve.

Preheat oven to 500 degrees. Beat remaining egg whites until frothy. Add cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 Tbs. at a time, until stiff peaks form. Transfer meringue to plastic food storage bag; snip corner. Pipe rosettes over top and sides of cake. Bake 2-3 minutes or until meringue is lightly browned. Serve immediately.

Makes
16 servings.

Time in the Kitchen: 35 minutes; ready to serve in 3 hours, 40 minutes

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