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Title: Centennial Chocolate Baked Alaska
Categories: Dessert Cake
Yield: 1 Unknown
| 1 | pk | Cake mix, yellow; about 8oz, 1 layer size |
| 1/4 | c | Sugar |
| 1/3 | c | Water |
| 1/4 | c | Water |
| 1 | oz | Chocolate, unswtnd baking; melted per package directns |
| 1 | Egg | |
| 3 | tb | Oil, vegetable |
| Aluminum foil | ||
| 4 | c | Ice cream, strawberry: or favorite favor (1 qt.) |
| MERINGUE | ||
| 1/2 | c | Water, cold |
| 1 | tb | Meringue powder |
| 1/2 | c | Sugar; divided |
Heat oven to 350 F. Grease and flour 8" 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 into prepared pan. Bake 15 to 20 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan onto wire rack. Cool completely. Cover; freeze until firm. Meanwhile, line 2-1/2 quart done-shaped bowl with aluminum foil. Soften ice cream and pack evenly into prepared bowl. Cover; freeze until firm. Prepare Meringue. Heat oven to 450 F. Cover wooden board or baking sheet with alouminum foil. Center frozen cake layer on foil; invert and unmold ice cream onto top, removing foil from ice cream. Spread meringue evenly over entire surface, covering holes and sealing 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 immediatly return to freezer; serve frozen.
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.
SOURCE: Delta Democrat Times, Greenville, Ms. April 14, 1996. Typos by Nancy Coleman
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