Centennial Chocolate Baked Alaska

Ingredients

 * 1 	pckg  	(about 8 oz) yellow cake mix (1-layer size)
 * 1/4 	cup 	Sugar
 * 1/3 	cup 	Plus 1/4 cup water, divided
 * 1 	bar 	(1 oz) HERSHEY'S Unsweetened Baking Chocolate, melted
 * 1 		Egg
 * 3 	tbsp 	Vegetable oil
 * 4 	cups 	(1 qt) strawberry ice cream, or favorite flavor
 * MERINGUE (recipe follows)

Directions
Heat oven to 350°F. Grease and flour 8-inch round pan.  In medium bowl, stir together cake mix and sugar; add 1/3 cup water, melted chocolate and egg, beating until blended. Add oil and remaining 1/4 cup water; beat until smooth and well blended.  Pour batter into prepared pan.  Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes; remove from pan to wire rack.  Cool completely. Cover; freeze until firm. Meanwhile, line 2-1/2 quart dome-shaped bowl with foil.  Soften ice cream and pack evenly into prepared bowl.  Cover; freeze until firm. Prepare MERINGUE. Heat oven to 450°F.  Cover wooden board or cookie sheet with foil.  Center frozen cake layer on foil; invert and unmold ice cream onto top.  Peel off foil from ice cream.  Spread meringue evenly over entire surface, covering holes and sealing edges down to foil.  Bake 3 to 5 minutes or just until lightly browned.  Remove from oven; serve immediately. <BR> Or, cover with cake saver lid (not foil or plastic wrap) and immediately return to freezer; serve frozen.
 * 10 to 12 servings.

MERINGUE
In large bowl, stir together 1/2 cup cold water, 1 tablespoon meringue powder and 1/4 cup sugar. <BR> Beat 5 minutes until blended; gradually add additional 1/4 cup sugar, beating until meringue is stiff and dry.<BR> Use immediately.