Post by Chris in NM on May 3, 2003 7:00:47 GMT -6
Centennial Chocolate Baked Alaska
Yellow cake from a mix is flavored with chocolate and topped with a dome of strawberry ice cream and a golden coating of meringue in this many layered dessert. Makes 10 to 12 servings. Printed from Allrecipes, Submitted by Hershey's Kitchens
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:
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.
ALL RIGHTS RESERVED Copyright © 2003
www.allrecipes.com
Yellow cake from a mix is flavored with chocolate and topped with a dome of strawberry ice cream and a golden coating of meringue in this many layered dessert. Makes 10 to 12 servings. Printed from Allrecipes, Submitted by Hershey's Kitchens
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:
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.
ALL RIGHTS RESERVED Copyright © 2003
www.allrecipes.com