Recipe - Centennial Chocolate Baked Alaska

1 pack Yellow cake mix 8oz package
One fourth cup Sugar
1/3 cup Plus One fourth cup water; divided
1 ounce Hershey's unsweetened baking
chocolate; melted
1 Egg
3 tablespoon Vegetable oil
4 cup Strawberry ice cream; or
favorite flavor
Meringue; (recipe follows)

1. Heat oven to 350°F. Grease and flour 8inch round pan.

2. 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.

3. 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.

4. Meanwhile, line 2One half quart domeshaped bowl with foil. Soften ice cream
and pack evenly into prepared bowl. Cover; freeze until firm. Prepare
MERINGUE.

5. 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.

6. 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. 10 to
12 servings.

MERINGUE: In large bowl, stir together One half cup cold water, 1 tablespoon
meringue powder and One fourth cup sugar. Beat 5 minutes until blended; gradually
add additional One fourth cup sugar, beating until meringue is stiff and dry. Use
immediately.
Posted to brandnamerecipes by Beach Princessbarbra@pipeline.com on Jan
24, 1998