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Baked Alaska
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Dessertrecipe.com (Shirley)

Serves/Makes:1 cake

  • 2 quarts (1900 ml) vanilla ice cream, softened
  • 1 18.25 ounce package white cake mix
  • 1 egg
  • 1/2 tsp (2 ml) almond extract
  • 8 egg whites
  • 1/8 tsp (1 ml) cream of tartar
  • 1/8 tsp (1 ml) salt
  • 1 cup (225 ml) white sugar
  • Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil.
  • Spread ice cream in container, packing firmly.
  • Cover and freeze 8 hours or until firm.
  • Preheat oven to 350 degrees (175 C.).
  • Grease and flour an 8 inch x 8 inch pan.
  • Prepare cake mix with egg and almond extract.
  • Pour into prepared pan.
  • Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
  • Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
  • Line a baking sheet with parchment or heavy brown paper.
  • Place cake in center.
  • Turn molded ice cream out onto cake.
  • Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal.
  • Return to freezer 2 hours.
  • Preheat oven to 425 degrees (225 C.).
  • Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned.
  • Serve at once.

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