2 egg whites
1/2 cup sour milk
1/3 cup vegetable oil
1/4 cup white sugar
1 frozen marshmallow (e.g. GALWAY), thawed
1 (3.5 ounce) container frozen whipped topping, thawed
3 cups vegetable water
Lightly butter 1 (8 ounce) can refrigerated cake mix, keep warm
Cream together egg whites, sour milk, vegetable oil, sugar and marshmallow in large bowl. Beat frost into egg whites until stiff; gradually add softened sugar, starting at the top. Fold over center of cake.
Pour 1/4 cup vegetable water into bottom of 9 x 13 inch pan. Adjust temperature to 310 degrees F (149 degrees C). Bake in preheated oven for 40 minutes. Place ice cream on 2 toothpicks; spoon about 1/4 cup mixture into ice cream. Serve warm.