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Raspberry Meringue Cake

1 1/8 cups flour
slightly more than 1/2 cup butter
1 tablespoon sugar
1 pinch salt
1 1/2 ounces cocoa

3 egg whites
1 cup sugar
1/2 teaspoon wine vinegar
1 teaspoon vanilla
1 pint fresh raspberries

Mix flour and softened butter, sugar, salt and chocolate with a
wooden spoon in a large bowl. Lay in and 8 inch glass oven dish,
covering the bottom and sides as though it were a pie. (Mixture
will be crumbly.)

Put in preheat 300F oven for 15 minutes. (The cake will be
half-cooked when you remove it.)

Make the following meringue: With an electric mixer, beat the egg
whites, sugar and vinegar for 10 minutes at high speed. Add vanilla
and beat another 5 minutes. Fold the cleaned raspberries into the
meringue. Fill the half-cooked cake with the meringue and put in
oven for another 15 to 20 minutes at 250F.

Dust the top of cake with cocoa chocolate powder, if desired

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