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