1 qt. strawberry ice cream
1/2 tsp. softened butter
2 c. sugar
2 eggs
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. cocoa
1 tsp. vanilla extract
5 egg whites
Strawberry halves

Line a 1 quart freezer proof bowl (about 7-8 inches in diameter) with wax paper, leaving an overhang around the edges. Pack ice cream into bowl and freeze until firm.

Cream butter. Gradually add 1 cup sugar, beating at medium speed of an electric blender. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, salt and cocoa. Add to creamed mixture, mixing well. Stir in vanilla.

Pour batter into a greased and floured 8 inch round cake pan. Bake at 350 degrees for 25-30 minutes. Cool cake in pan for about 10 minutes, then remove to wire racks for complete cooling.

Place cake on an ovenproof wooden board or serving dish. Invert bowl of ice cream onto cake layer, leaving wax paper intact. Remove bowl and place ice cream topped cake in freezer.

Beat egg whites at room temperature until frothy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Remove ice cream topped cake from freezer and peel off wax paper. Quickly spread meringue over entire surface, sealing all edges of cake.

Bake at 500 degrees for 2-3 minutes or until the meringue peaks are lightly browned. Arrange strawberry halves around cake and serve immediately.