1 pkg. devil's food cake mix
1 qt. chocolate chip ice cream (brick)
4 egg whites
1/2 tsp. cream of tartar
2/3 c. dark brown sugar

Heat oven to 350 degrees. Bake cake mix in 1 round layer pan (9 x 1 1/2 inch) or 1 square pan (9 x 9 x 2 inch) for 30-35 minutes. Cover baking sheet with aluminum foil. Place cooled cake onto sheet and place ice cream brick on cake, leaving a 1 inch edge; trim around the ice cream. Freeze cake and ice cream.

Meringue: Beat egg whites and cream of tartar. Beat in brown sugar, 1 tablespoon at a time. Beat until stiff and firm. Completely cover cake and ice cream, sealing it to the foil. Bake at 500 degrees on lowest rack 3-5 minutes or until meringue is brown. Cut foil to edge of meringue and place on serving tray. Serve immediately.