Barbecued ice cream cake. Mmmmm….
- 8 to 10 egg whites
- 1 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 large size pound cake, frozen
- 3 Klondike ice cream bars
- 1 cup raspberry jam
- 1 cup apricot jam
- 1 8-oz. jar chocolate fudge sauce
Wrap a wooden plant (12×12 and 1-inch thick) in 2 to 3 layers of foil and set aside.
Get a hot fire of at least 500 degrees going in a kettle grill or smoker. If using a gas grill, turn on all burners to high.
Using an electric mixer, whip the egg whites, cream of tartar, and sugar into a stiff meringue so that when you pull beaters away, sharp points stand up in the meringue. Put in refrigerator.
Cut the frozen pound cake in half horizontally, and lay one half on the wrapped foil plank, cut side up.
Spread with raspberry jam. Spread apricot jam on the cut side of the other half of the cake.
Unwrap the Klondike bars and put 3 side by side on the raspberry jam, then cover like a sandwich with the other half of the cake, jam-side down.
Completely cover the cake with the meringue, all the way down to the foil so that no cake is showing.
Place cake in the center of very hot grill and close the lid. Cook just long enough so that the meringue starts to lightly brown, then remove from the barbecue.
Cut with an electric knife (a regular knife will crush the meringue and ice cream). Spread a generous spoonful of fudge sauce on a plate to serve as a base, and place a piece of cake on top.
Serves 6 to 8