Ingredients

The following ingredients have 4 Servings
  • 1 recipe for 2 layer cake, (baked and cooled )
  • 1.5 quart ice cream (any flavor), (softened for 30 minutes)
  • 6 egg whites, (room temperature)
  • ½ cup water
  • 2 teaspoons cornstarch
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar

Instruction

  • Make layer cake according to recipe in two 9" cake pans. (My favorite chocolate cake recipe is from Add a Pinch) Remove cakes from pans and cool completely on wire rack. Wrap layers with plastic wrap and either freeze or set aside until ready to assemble cake.
  • In one 9" cake pan, place 2 long sheets of foil, criss-crossed and pressed solidly against bottom and sides. Evenly spread the softened ice cream in the foil-lined cake pan. Press top of ice cream with plastic wrap and freeze until firm, at least 6 hours or overnight.
  • To assemble cake, place 2 long sheets of plastic wrap criss-crossed and pressed solidly against bottom and sides of the other cake pan. Remove cake layers and ice cream layer from freezer. Unwrap the first cake layer and place in the plastic-lined cake pan right side up.
  • Remove plastic wrap from top of ice cream. Lift the ice cream layer out of the pan and invert on top of first cake layer, gently peeling away foil. Unwrap second cake layer and place on top of ice cream layer, right side up. Lift up the excess hanging plastic wrap to cover the cake. Place the assembled cake back in the freezer until ready for the meringue.
  • If you plan on finishing making the cake that day, separate eggs and set out whites to come to room temperature.