6 egg yolks
1/3 c. water
1 pkg. Betty Crocker devil's food or German chocolate cake mix Heat oven to 350 degrees. Grease and flour oblong pan, 13"x9"x2". Stir egg yolks, water and cake mixture together until moistened. Batter will be stiff and slightly lumpy. Spread in pan. Bake about 20 minutes. Cool and chill in freezer at least 1 hour. TOP LAYER: 1/2 gallon peppermint or strawberry ice cream
6 egg whites
1/2 tsp. cream of tartar
1 c. sugar Heat oven to 500 degrees. Beat egg whites and cream of tartar until foamy. Beat in sugar 1 tablespoon at a time until stiff and glossy. Take cake from freezer. Put softened ice cream onto cake and cover with meringue and seal. Put into oven at 500 degrees for about 3 minutes or until meringue is light brown. Return to freezer until meringue is firm. Remove from freezer about 20 minutes before serving. Cut into 3" pieces. If desired, serve with favorite sauce or ice cream topping. Makes 12 servings. | 
