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DIRECTIONS

Prepare 2 (8-inch) round cake pans according to cake package directions; set aside. Place 6 ice cream cups in a 12 count muffin pan; set aside.

Prepare cake batter according to package directions. Fill each ice cream cup with 2 tablespoons batter. Divide remaining batter between cake pans. Bake according to package directions; check ice cream cups after about 15-20 minutes. Cool completely.

Meanwhile, in medium saucepan, combine sugar, water and cream of tartar; bring to a boil, whisking occasionally. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat; cool slightly. In large bowl, whip egg whites until soft peaks form; gradually whip in sugar mixture. Continue whipping until fluffy and shiny.

Place 1 cake, top side up, on a cake stand or large serving platter. Spread with about 1 cup frosting. Layer with remaining cake, top side down. Frost entire cake, using about 2 cups frosting.

Cut each ice cream cup in half lengthwise; with flat sides towards cake, securely place around cake. Place remaining frosting in a pastry bag with a star tip or a recloseable food storage bag with the corner cut off. Pipe frosting onto the top of each cone and partially on cake to resemble ice cream. Sprinkle with confetti.