1- Heat oven to 350°. Grease bottom and sides of 2 round pans, 9 x 1 1/2 inches, with shortening. Make cake mix as directed on package, using water, oil and 3 eggs. Pour into pans.
2- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour. Reserve 1 layer for another use. Freeze remaining layer about 2 hours or until firm.
3- Cover cookie sheet with aluminum foil. Cut frozen cake layer horizontally to make 2 layers. Fill layers with 2 cups of the ice cream. Spread remaining ice cream over top of cake. Freeze about 4 hours or until firm.
4- Heat oven to 450°. Mix sugar and cocoa. Beat 3 egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar mixture, 1 tablespoon at a time, until stiff and glossy.
5- Spread meringue over top and side of cake, sealing completely. Bake about 5 minutes or until firm to the touch. Serve immediately, or return to freezer about 2 hours and serve frozen.
High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 9-inch rounds.
1 Serving: Calories 380 (Calories from Fat 80) Fat 9g (Saturated 7g) Cholesterol 85mg Sodium 460mg Carbohydrate 69g (Dietary Fiber 1g) Protein 7g. % Daily Value: Vitamin A 6% Vitamin C 0% Calcium 12% Iron 10%.
Betty's Tip: This is the perfect do-ahead dessert. You can make it ahead, then cover and freeze for up to two weeks. Or make and fill the cakes ahead and prepare the meringue at the last minute to impress your guests.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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