Recipe#8716

Title: Baked Alaska 05

rec.food.recipes archive

serves 12
 half gallon brick chocolate chip ice cream
 chocolate cake 
 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. 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.
 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.