Title: Brownie Baked Alaska
Categories: American Brownies
Yield: 1 Servings
| 1 | | Quart strawberry or vanilla |
| 1/2 | c | Butter or margarine, softene |
| 2 | c | Sugar, divided |
| 2 | | Eggs |
| 1 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 2 | tb | Cocoa |
| 1 | ts | Vanilla extract |
| 5 | | Egg whites |
| | | Strawberry halves |
birthday. Line a 1-quart freezerproof bowl (about 7 inches in diameter)
with wax paper, leaving an overhang around the edges. Pack ice cream into
bowl, and freeze until very firm.Cream butter; gradually add 1 cup sugar,
beating well at medium speed of an electric mixer. Add eggs, one at a time,
beating after each addition. Combine flour, baking powder, salt, and cocoa;
add to creamed mixture, mixing well. Stir in vanilla.Pour batter into a
greased and floured 8-inch round cakepan. Bake at 350 degrees for 25 to 30
minutes or until a wooden pick inserted in center of cake comes out clean.
Cool cake in pan 10 minutes. Remove cake from pan, and let cool completely
on a wire rack.Place cake on an ovenproof wooden board or serving dish.
Invert bowl of ice cream onto cake layer, leaving wax paper intact; remove
bowl. Place ice cream-topped cake in freezer.Beat egg whites until frothy;
gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff
peaks form and sugar dissolves (2 to 4 minutes). Remove ice cream-topped
cake from freezer, and peel off wax paper. Quickly spread meringue over
entire surface, making sure edges are sealed.Bake at 500 degrees for 2 to 3
minutes or until the meringue peaks are lightly browned. Arrange strawberry
halves around edges, and serve immediately. Yield: 10 to 12 servings.NOTE:
After meringue is sealed, the dessert can be returned to the freezer and
baked just before serving. Brownie Baked Alaska will keep in the freezer up
to 1 week.