Chocolate Baked Alaska

Ingredients

 * 1½ pints chocolate ice cream (slightly softened)
 * 1 pint mocha or coffee ice cream
 * 1 x 15- or15½ oz package brownie mix

Meringue

 * 4 egg whites at room temperature
 * ¼ teaspoon salt
 * ¼ teaspoon cream of tartar
 * ⅔ cup sugar

Directions

 * 1) Line a 1½-quart mixing bowl with plastic wrap.
 * 2) With back of large spoon, spread chocolate ice cream to line bowl, being sure ice cream comes to top of bowl.
 * 3) Freeze one hour.
 * 4) Remove bowl from freezer.
 * 5) Spoon mocha ice cream into center of chocolate ice cream.
 * 6) Cover with plastic wrap and freeze until firm (about 5 hours, at least).
 * 7) Meanwhile, prepare brownie mix as label directs for cake-like brownies, but use a 9-inch round cake pan and bake 30 minutes.
 * 8) Cool.
 * 9) Place brownie on foil lined cookie sheet.
 * 10) Remove ice cream from freezer and discard plastic cover.
 * 11) Invert bowl on top of brownie and peel off plastic liner.
 * 12) Freeze until needed.
 * 13) Preheat oven to 500°F.

Meringue

 * 1) In small bowl, beat egg whites with salt and cream of tartar at high speed until soft peaks form. Gradually beat in sugar until completely dissolved.
 * 2) Whites should stand in stiff, glossy peaks.
 * 3) Remove ice cream cake from freezer.
 * 4) Spread meringue over ice cream cake, being sure that brownie is completely sealed around the bottom with meringue.
 * 5) Bake 4 to 5 minutes until meringue is lightly browned.
 * 6) Serve immediately.