Baked Alaska

• 1/2 yellow cake (already mixed)
• 8 egg whites
• 1/4 tsp. cream of tartar
• 1/2 c. sugar
• 1/2 gal. cherry nut ice cream

1. Prepare cake recipe as directed.
2. Pour batter into a 9-inch greased square pan; bake as directed.
3. Remove from pan and cool. Cut in half horizontally (save half for future use).
4. Place on heatproof platter.
5. Beat egg whites until foamy.
6. Add cream of tartar; mix in.
7. Add sugar gradually, continuing to beat until egg whites form stiff peaks.
8. Remove ice cream from container.
9. Round ice cream corners with small spatula.
10. Place on cake.
11. Cover ice cream and cake generously with meringue.
12. Be sure to smooth and cover entire surface.
13. Working quickly, fill pastry bag with meringue.
14. Using rosette tip, decorate.
15. Place in preheated oven at 400u0b0 for 3 minutes or until meringue just begins to turn brown. Serve immediately.
16. Makes 18 servings.

yellow cake, egg whites, cream of tartar, sugar, cherry nut ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=188068 (may not work)