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INGREDIENTS

Sifted flour ………. 1 cup
Sugar ……………. 2/3 cup
Shortening …………1/4 cup
Milk ………………1/2 cup
Baking powder …….. 1 1/2 tsp
Salt …………….. 1/2 tsp
Vanilla extract……. 1 tsp
Egg ……………… 1 x
Brick ice cream …… 1 qt

MERINGUE TOPPING

Egg whites at room temp ……. 8 x
Superfine sugar …………… 3/4 cup

PREPARATION
Grease and flour lightly a 9″ square pan. Sift together the flour, sugar, baking powder, and salt in a mixing bowl. Add the shortening and milk. Beat 1 1/2 minutes with a mixer on low speed or 225 strokes by hand. Add in the egg and vnailla and beat for another 1 1/2 minutes. Pour into pan and bake at 350F for 20 to 25 minutes, or until a toothpick inserted into cake comes out clean. Cool. Place cake on a cookie sheet and cut strips 2 inches wide from each side of cake. Put ice cream on top of cake and completely cover both with meringue. Seal meringue to edges. Bake at 450F for 5 minutes, or until lightly browned. Serve at once.MERINGUE TOPPING: Beat the egg whites and salt until they form soft peaks.Still beating, slowly pour in the sugar and continue to beat for about 5 minutes, until the egg whites are stiff and glossy. Immediately spread over cake and ice cream.

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