1 (9 x 9 inch) cake, any flavor
1 qt. ice cream, any flavor
8 egg whites
2/3 c. sugar

1. Trim the cake so it is 1 inch larger on all sides, then the quart of ice cream (must be the brick kind, not round).

2. Place on a wooden cutting board or heavy cookie sheet.

3. Center the brick of ice cream on the cake (be sure it is frozen hard).

4. Beat egg whites until soft peaks form. Gradually add 2/3 cup sugar, beating until stiff peaks form.

5. Spread meringue over cake and ice cream, making sure all is well-covered, with no gaps.

6. Bake at 500 degrees until meringue is golden (approximately 3 minutes). Serve immediately.