Mocha Cake with Fluffy Meringue Topping

Preheat oven to 35

To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and next 6 ingredients (through 1/2 teaspoon salt) in a large bowl.

Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate chips; pour batter into a 13 x 9-inch metal baking pan coated with cooking spray.

Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

To prepare meringue, combine 9 tablespoons sugar and next 3 ingredients in the top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150, stirring constantly with a whisk.

Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form.

Spread meringue over cake. Store cake, loosely covered, in refrigerator.

Drizzle each serving with 1 teaspoon chocolate syrup.