1 pkg. of our 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, 9 x 1 1/2 inches, and 1 square pan, 9 x 9 x 2 inches. Bake round layer 30 to 35 minutes and square layer 25 to 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. (If desired, it can be frozen up to 24 hours at this point.)

Bake on lowest rack in oven 3 to 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. 12 servings.