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CHOCOLATE BAKED ALASKA
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.

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