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

Heat oven to 350°F. Bake cake mix in one 9-inch round layer and one 9-inch square pan. Bake round layer 30-35 minutes and square layer 25 to 30 minutes. This recipe only uses the square layer.

Cover baking sheet with aluminum foil. Place cooled square cake on baking sheet. Place ice cream on cake. Leave 1 inch edge, trim cake around ice cream. Freeze cake and ice cream. Heat oven to 500°F.

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.

Trim foil to edge of meringue; transfer cake to serving plate. Cut into slices. Serve immediately.