Baked Alaska So Tasty

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Baked Alaska

"Cake and ice cream dessert topped with meringue -- vary ice cream flavors in your signature dish. I like cherry-burgundy ice cream!"

Ingredients :

2 quarts vanilla ice cream, softened
1 (18.25 ounce) bundle white cake mix
1 egg
half teaspoon almond extract
eight egg whites
1/eight teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar

Instructions :

Prep : 20M	Cook : 16M	Ready in : 11H

Line the lowest and aspects of an 8-inch round mixing bowl or deep 8-inch rectangular container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or till corporation.
Preheat oven to 350 levels F (one hundred seventy five stages C). Grease and flour an 8x8 inch pan.
Prepare cake mix with egg and almond extract. Pour into prepared pan.
Bake in preheated oven consistent with package instructions, till center of cake springs lower back when lightly touched.
Beat egg whites with cream of tartar, salt and sugar till stiff peaks shape.
Line a baking sheet with parchment or heavy brown paper. Place cake in middle. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the manner to paper to seal. Return to freezer 2 hours.
Preheat oven to 425 tiers F (220 degrees C).
Bake the Alaska on the bottom shelf, eight to ten minutes, or until meringue is gently browned. Serve immediately.

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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