6 egg yolks
1/3 c. water
1 pkg. German chocolate cake mix
1/2 gallon strawberry ice cream
6 egg whites
1/2 tsp. cream of tartar
1 c. sugar

Heat oven to 350 degrees. Grease and flour 13"x9"x2" pan. Stir egg yolks, water and cake mix together until moist. (Batter will be stiff and lumpy.) Spread in pan. Bake 20 minutes. Cool. Chill in freezer 1 hour. Soften ice cream slightly. Spread over chilled cake to within 1/2" of edges of pan. Refrigerate and heat oven to 500 degrees while beating egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Spread meringue over ice cream, sealing to pan edge. Bake 3 minutes or until meringue is light brown. Freeze until meringue is firm. Remove from freezer 20 minutes before serving. For easy slicing, dip knife in hot water.