Total Time
25mins
Prep 10 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. Heat oven to 350F degrees degrees.
  2. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan.
  3. 8 x 8 x 2 inches.
  4. Mix in remaining ingredients except chocolate chips.
  5. Sprinkle chocolate chips over batter.
  6. Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
  7. Sprinkle with powdered sugar if desired.
  8. Cake can be mixed in bowl if desired.
  9. Cut ice cream lengthwise into halves.
  10. Place one half on plate.
  11. Freeze.
  12. Return remaining ice cream to freezer for another use.
  13. Prepare cake as directed except.
  14. Mix in bowl and grease and flour pan.
  15. Bake as directed.
  16. Cool.
  17. Cover cookie sheet with aluminum foil.
  18. Place cake on cookie sheet.
  19. Place ice cream on cake 1 inch from one side.
  20. Trim the other side of cake around ice cream, leaving a 1 inch edge.
  21. Freeze cake and ice cream.
  22. Heat oven to 500 degrees.
  23. Beat egg white and cream of tartar until foamy.
  24. Beat in brown sugar, 1 tablespoons at a time.
  25. Continue beating until stiff and glossy.
  26. Working quickly, completely cover cake and ice cream with meringue, sealing it to foil on cookie sheet.
  27. Bake on lowest oven rack until meringue is light brown, 3-5 minutes.
  28. Trim foil to edge of meringue, transfer cake to serving plate.
  29. Cut into 6 slices.
  30. Cut each slice into halves.
  31. Serve immediately.
Most Helpful

5 5

This worked perfectly! I made it double-decker due to the size of the crowd I was feeding, and it was so impressive when it came out of the oven. The flavor of the cake is great-very chocolaty.