Easy Baked Alaska

You'll need:

2 - 9 inch cake pans
1 cake mix
1 half gallon ice cream
8 egg whites (be very careful separating them, must be whites only)
1/4 tsp cream of tartar
1 cup sugar

Purchase a cake mix and a half gallon of ice cream - you choose the flavors.

Line a 9 inch cake pan with plastic wrap - leaving a generous overage.  Put ice cream into this pan, smoothing out the top the best you can.  Wrap the top in plastic wrap and return ice cream to the freezer for at least two hours.

Prepare the pan and mix the cake according to package directions.  Put 1/3 of the cake mix in the prepared pan and bake according to package directions.  You may bake the remaining cake mix in any form you like - cupcakes, etc.  When done, cool on a wire rack.

Put a layer of parchment paper on a cookie sheet and refrigerate the cake. When you are ready to make your meringue, remove the cake from the refrigerator and the ice cream from the freezer. 

Pre Heat Oven to 475 degrees

With an electric mixer (fitted with a whisk attachment, if you have one), whip the egg whites and cream of tartar on medium speed until soft peaks form (about 2 minutes).  Turn speed to high and slowly beat in sugar until stiff peaks form.

Place the ice cream on top of the cake and cover everything with meringue, making sure there are no holes in the meringue.  Put the entire thing in the hot oven for 2 - 3 minutes until the meringue is browned.

Serve as soon as possible.