Baked Alaska Cake Recipe

“Cake and ice cream dessert topped with meringue — vary ice cream
flavors for your signature dish. I like cherry-burgundy ice cream!”

Ingredients
For the Ice Cream

• 2 c. chocolate ice cream, slightly softened
• 6 c.s trawberry ice cream, slightly softened
• 6 c. vanilla ice cream, slightly softened

For the Brownie Base

• 1 box brownie mix, plus ingredients called for on box

For the Meringue

• 8 egg whites
• 1/4 tsp. cream of tartar
• 1 c. granulated sugar

Directions

1. Spray
   a 3-quart bowl with cooking spray and line with plastic wrap. Add
   chocolate ice cream in a layer, then strawberry and vanilla ice creams.
   Cover loosely with plastic wrap and freeze until completely firm, at
   least 4 hours.
2. Preheat oven to 350º. Grease a 8” round cake pan
   with cooking spray and line with parchment. Prepare brownie batter
   according to package instructions and bake until a toothpick inserted in
   the center comes out clean, 25 to 27 minutes.
3. Let brownies cool
   completely, then remove ice cream bowl from freezer and place brownie
   on top. Cover with plastic wrap and return to freezer for one hour or
   until ready to serve.
4. Make meringue: Using a hand mixer, beat
   egg whites and cream of tartar on medium-high speed, 2 minutes. Increase
   speed to high and add sugar in a slow steady stream. Continue beating
   until glossy peaks form, about 12 minutes.
5. Unmold ice cream dome and cover completely with meringue, using the back of a spoon to make swirly peaks.
6. Broil until golden, 2 minutes. (Or use a kitchen torch if you have.)
7. Slice and serve immediately.