Source:

Dessertrecipe.com (Shirley)

Serves/Makes:1 cake

Ingredients

• 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

Preparation

• 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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