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Recipe Centennial Chocolate Baked Alaska (Dessert)
Home Cooking Recipes
Required Ingredients:
- 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
- 1 egg
- 3 tablespoons vegetable oil
- 1/4 cup water
- 1 quart strawberry ice cream
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- 1/2 cup cold water
- 1 tablespoon meringue powder
- 1/2 cup white sugar, divided
Preparing/Cooking:
- 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.
- Meanwhile, line 2-1/2 quart dome-shaped bowl with foil.
- Soften ice cream and pack evenly into prepared bowl.
- Cover; freeze until firm.
- 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.
- 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.
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