Made this yesterday for a nice family gathering. Delicious!
- 1 Chocolate Cake Mix of your choice
- 6 eggs (separated)
- 1/3 cup water
- 1/2 tsp Cream of Tartar
- 1 cup granulated sugar
- 1 tbsp white vinegar
- 1 pint vanilla ice cream-softened
- 1 pint strawberry ice cream-softened
Step 1: Preheat oven to 350 degrees. Use a commercial spray to prepare 9×13 baking pan. In large mixing bowl, combine cake mix, 6 egg yolks (save the whites) and water. Beat on medium speed until well combined. Batter will be very thick. Spread into the prepared baking pan. Bake 20-25 minutes. Do NOT overbake. Cool completely.
Step 2: Take the pan of choice …. I use a loaf pan. Line it with parchment paper, leaving 1-inch on all sides to aid the removal once completed. Pour out the softened vanilla ice cream into the bottom of the loaf pan. Using a spatula, flatten the ice cream ensuring it reaches all sides of the loaf pan. Cut the cake down the center and across to fit snugly onto the top of the vanilla ice cream. Trim the cake of any curled edges. Once complete, transfer directly to the freezer for 30 minutes.
Step 3: Remove loaf pan from freezer. Working quickly, pour out the strawberry ice cream and flatten to meet all sides. Cut another piece of cake to place on top, again trimming any curled edges. Wrap the entire loaf pan in plastic wrap and return to the freezer for 1 hour.
Step 4: Preheat oven to 500 degrees. Using a large mixing bowl, beat the egg whites until frothy. Add cream of tartar. Gradually add sugar and vinegar. Continue to beat on high until whites create a soft peak. Remove loaf pan from freezer. Using the sides of the paper, lift ice cream layers from the loaf pan. Place upside down onto an oven proof plate or sheet pan. Remove paper lining and dispose. Quickly spread meringue onto the top and sides of the ice cream layers. Place into a 500 degree oven and allow to slightly brown, 3-5 minutes. Monitor closely and remove as soon as the tips of the meringue become brown. Transfer immediately to freezer and allow to freeze for 12-24 hours before serving. When ready to serve, place your knife under hot water before making your slice. This will help in not pulling the meringue and tearing it.