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LOCATION: Recipes >> Desserts Frozen >> Baked Alaska 02

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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.

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.


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.


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