1 pkg. Devils Food cake mix
1 qt. brick chocolate chip ice cream
4 egg whites
1/2 tsp. cream of tartar
2/3 c. dark brown sugar, packed

Heat oven to 350 degrees. Bake cake mix in 1 round layer pan and 1 square pan. Bake round layer 30-35 minutes and square layer 25-30 minutes. Cover baking sheet with aluminum foil. Place cooled square cake on baking sheet. Place ice cream on cake. Leaving 1 inch edge, trim cake around ice cream. Freeze cake and ice cream.

Heat oven to 500 degrees. Beat egg whites and cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Completely cover cake and ice cream with meringue, sealing it to foil on sheet.

Bake on lowest rack in oven 3-5 minutes or until meringue is light brown. Trim foil to edge of meringue; transfer cake to serving plate. Cut into 6 slices, cut each slice in half. Serve immediately. Makes 12 servings.