Centennial Chocolate Baked Alaska Recipe

Ingredients
<br>- 1 (9 ounce) package yellow cake mix
<br>- 1/4 cup white sugar
<br>- 1/3 cup water
<br>- 1 (1 ounce) square HERSHEY®'S Unsweetened Baking Chocolate, melted
<br>- 1 egg
<br>- 3 tablespoons vegetable oil
<br>- 1/4 cup water
<br>- 1 quart strawberry ice cream
<br>- 1/2 cup cold water
<br>- 1 tablespoon meringue powder
<br>- 1/2 cup white sugar, divided
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
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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
- 1/2 cup cold water
- 1 tablespoon meringue powder
- 1/2 cup white sugar, divided

Directions
step 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.
step 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.
step 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.
step 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.

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