Chocolate Baked Alaska

Ingredients

 * 1-1/2 pints chocolate ice cream (slightly softened)
 * 1 pint mocha or coffee ice cream
 * 1 15- or15-1/2 oz. package brownie mix
 * 4 egg whites at room temperature
 * 1/4 teaspoon salt
 * 1/4 teaspoon cream of tartar
 * 2/3 cup sugar

Directions

 * 1) Line a l-l/2-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.Spoon mocha ice cream into center of chocolate ice cream.
 * 5) Cover with plastic wrap and freeze until firm (about 5 hours, at least).
 * 6) Meanwhile, prepare brownie mix as label directs for cake-like brownies, but use a 9-inch round cake pan and bake 30 minutes.
 * 7) Cool.
 * 8) Place brownie on foil lined cookie sheet.
 * 9) Remove ice cream from freezer and discard plastic cover.
 * 10) Invert bowl on top of brownie and peel off plastic liner.
 * 11) Freeze until needed.
 * 12) Preheat oven to 500 degrees Fahrenheit.
 * 13) To prepare meringue: In small bowl, beat egg whites with salt and cream of tartar at high speed until soft peaks form.
 * 14) Gradually beat in sugar until completely dissolved.
 * 15) Whites should stand in stiff, glossy peaks.
 * 16) Remove ice cream cake from freezer.
 * 17) Spread meringue over ice cream cake, being sure that brownie is completely sealed around the bottom with meringue.
 * 18) Bake 4 to 5 minutes until meringue is lightly browned.
 * 19) Serve immediately.