• One baked (8 - 9" square) chocolate cake or square pan of baked brownies
• 1 quart vanilla ice cream
• 4 egg whites
• 1/2 tsp cream of tartar
• 1/2 cup sugar

1. Cool the baked cake or brownies.
2. Heat oven to 450°.
3. Place cooled cake on cookie sheet.
4. Place ice cream in center of cake, trimming side of cake to within 1" of ice cream.
5. Place in freezer while preparing meringue.
6. In small bowl, beat egg whites and cream of tartar until frothy. Gradually add the sugar, beating continuously until stiff peaks form.
7. Completely cover ice cream and cake with meringue, sealing meringue to cookie sheet.
8. Bake at 450° on lowest rack of oven for 3 - 5 minutes, until lightly browned. Transfer to serving plate and serve immediately.

Makes 10-12 servings.

NOTE: You can change this by using any kind of cake mix and any kind of ice cream. My mother prefers white cake and strawberry ice cream

(Cotton)