Baked Alaska

That famous ice cream and cake dessert from the '60's is making a comeback!  Choose your favorite flavor of ice cream to create this very impressive confection.

Makes 1 cake, 12 servings 

PREP TIME: 30 minutes
BAKE  TIME:  35 minutes
FREEZE TIME:  5 hours

Cake:
1/2 cup butter or margarine
3/4 cup sugar
2 eggs
1/4 cup evaporated milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
3/4 cup flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
Filling:
1 quart ice cream, softened (any flavor)
Meringue:
5 egg whites, room temperature
1 cup sugar

To Make Cake:
Preheat oven to 325° F. 

Combine butter and sugar in a medium mixing bowl.  Beat at medium speed of electric mixer until light and fluffy, about 2 to 3 minutes.  Add eggs, milk, vanilla and cinnamon.  Beat at medium speed until blended.

Add flour, cocoa, baking powder and salt; beat at medium speed of mixer for 2 minutes, scraping bowl occasionally.

Pour batter into a greased and floured 8-inch round cake pan.  Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.  Cool completely.

Remove cake from pan; place on plate.  Cover with foil or plastic wrap and freeze.

To Make Ice Cream Filling
Line a 7-inch diameter (1-quart) mixing bowl with wax paper, leaving overlap around the edges.  Pack ice cream into bowl, smooth top with the back of a spoon.  Cover with wax paper or plastic wrap.  Freeze until firm.

To Make Meringue:
Place egg whites in a large glass or metal mixing bowl (do not use plastic).  Beat at high speed of electric mixer until soft peaks begin to form.  (The peaks should curl slightly when the beaters are lifted from the mixture).  Add 1 cup of sugar gradually (about 2 tablespoons at a time) while beating at high speed.  Continue beating until mixture is stiff and glossy.

Assembling the Alaska:
Preheat oven to 500° F.

Remove cake and ice cream from freezer.  Unwrap and place cake on oven-safe plate.  Remove wax paper covering top of  ice cream bowl.  Invert ice cream onto cake.  Remove bowl and any remaining wax paper.

Cover cake and ice cream with 3/4 inch thickness of meringue, sealing to edge.  Bake for 3 to 4 minutes, or until meringue is lightly browned.  Serve immediately.

RECIPE TIP:  Cake and ice cream can be prepared ahead and frozen.  Prepare meringue just before serving.  For best results when baking the meringue, completely seal the edges of the meringue to the plate.  This protects the ice cream from melting in the oven!
 

Nutrition information per serving (1/12 of cake): calories 408; total fat 19 g; saturated fat 6 g; cholesterol 122 mg; sodium 213 mg; total carbohydrate 53 g; dietary fiber 1 g; protein 6 g