6-8 egg whites (depends on size & amount of meringue desired)
1-1 1/2 tsp. cream of tartar
6-9 tbsp. sugar
1 box cake mix of desired flavor
1/2 gal. ice cream of desired flavor

Make cake in accordance with directions on the side of box mix. Use a 13 x 9 inch pan for baking. When baking is completed, turn cake on to rack to cool completely.

For meringue, beat egg whites until dry and form soft peaks. Add cream of tartar and slowly add sugar in amounts appropriate with the amount of egg whites used (6 egg whites will require 1 teaspoon of cream of tartar and 6 tablespoons of sugar). Continue beating mixture thoroughly until thick white peaks form and sugar is evenly dispersed throughout.

Cut cake exactly in 2 pieces. Lay 1 piece on a cookie sheet. Cut ice cream in half, lengthwise so that it will fit exactly on 1 of the pieces of cake. Ice cream would be approximately 1 1/2-2 inches thick. Cover with other half of cake so that the ice cream is sandwiched between the 2 halves. Immediately cover with meringue.

Note: Meringue should completely cover the cake and ice cream. Any holes in the meringue, may lead to leakage of ice cream during browning process. Place cake in 350 degree oven to brown meringue, then place immediately in the freezer. Continue to freeze between serving.