Member Rara Avis
America the beautiful
Temptress...here ya are...
Centennial Chocolate Baked Alaska
1 (9 ounce) package yellow cake mix
1/4 cup white sugar
1/3 cup water
1 (1 ounce) square HERSHEY'S ® Unsweetened Baking Chocolate, melted
3 tablespoons vegetable oil
1/4 cup water
1 quart strawberry ice cream
1/2 cup cold water
1 tablespoon meringue powder
1/2 cup white sugar, divided
1 Heat oven to 350 F. Grease and flour 8-inch round pan. In medium bowl, stir together cake mix and sugar; add 1/3 cup water, melted chocolate and egg, beating until blended. Add oil and remaining 1/4 cup water; beat until smooth and well blended. Pour batter into prepared pan. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Cover; freeze until firm.
2 Meanwhile, line 2-1/2 quart dome-shaped bowl with foil. Soften ice cream and pack evenly into prepared bowl. Cover; freeze until firm.
3 MERINGUE: In large bowl, stir together 1/2 cup cold water, 1 tablespoon meringue powder and 1/4 cup sugar. Beat 5 minutes until blended; gradually add additional 1/4 cup sugar, beating until meringue is stiff and dry. Use immediately.
4 Heat oven to 450 F. Cover wooden board or cookie sheet with foil. Center frozen cake layer on foil; invert and unmold ice cream onto top. Peel off foil from ice cream. Spread meringue evenly over entire surface, covering holes and sealing edges down to foil. Bake 3 to 5 minutes or just until lightly browned. Remove from oven; serve immediately. Or, cover with cake saver lid (not foil or plastic wrap) and immediately return to freezer; serve frozen.
(source: http://dessertrecipe.com/AZ/CntnnilChcltBkdlsk.asp )
Or this one:
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar
1 Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
3 Prepare cake mix with egg and almond extract. Pour into prepared pan.
4 Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
5 Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
6 Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
7 Preheat oven to 425 degrees F (220 degrees C).
8 Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.
(source: http://dessertrecipe.com/AZ/Bkdlsk.asp )
[This message has been edited by Elizabeth (edited 07-09-2001).]