Recipe#8713

Title: Baked Alaska 02

Newsgroups: rec.food.recipes 
 Subject: Chocolate Baked Alaska 
 Date: 28 May 1997 05:54:21 -0600 
 Message-ID: <970526130532_520505859@emout20.mail.aol.com> 

serves 12
 half gallon brick chocolate chip ice cream
 Double chocolate cake (recipe follows)
 4 egg whites
 1/2 teaspoon cream of tartar
 2/3 cup packed brown sugar
 Cut ice cream lengthwise into halves. Place one half on plate. Freeze.
 Return remaining ice cream to freezer for another use. Prepare cake as
 directed except. Mix in bowl and grease and flour pan. Bake as directed.
 Cool . Cover cookie sheet with aluminum foil. Place cake on cookie sheet.
 Place ice cream on cake 1 inch from one side. Trim the other side of cake
 around ice cream, leaving a 1 inch edge. Freeze cake and ice cream. Heat
 oven to 500 degrees. Beat egg white and cream of tartar until foamy.  Beat
 in brown sugar, 1 tablespoons at a time. Continue beating until stiff and
 glossy. Working quickly, completely cover cake and ice cream with
 meringue, sealing it to foil on cookie sheet. (If desired, dessert can be
 frozen up to 24 hours at this point). 
  Bake on lowest oven rack until meringue is light brown, 3-5 minutes. Trim
 foil to edge of meringue, transfer cake to serving plate. Cut into 6
 slices. Cut each slice into halves. Serve immediately. 
 DOUBLE CHOCOLATE CAKE
 1 2/3 cups all purpose four( do not use self-rising)
 1 cup packed brown sugar or granulated sugar
 1/4 cup cocoa
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 cup water
 1/3 cup vegetable oil
 1 teaspoon vinegar
 1/2 teaspoon vanilla
 1/2 cup semisweet chocolate chips
 Heat oven to 350 deg.  Mix flour, brown sugar, cocoa, baking soda and salt
 with fork in ungreased square pan. 8 x 8 x 2 inches. Mix in remaining
 ingredients except chocolate chips. Sprinkle chocolate chips over batter.
 Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
 Sprinkle with powdered sugar if desired. Cake can be mixed in bowl if
 desired.