Centennial Chocolate Baked Alaska recipe

10 servings

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

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.