Centennial Chocolate Baked Alaska

10 to 12 servings.

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

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

MERINGUE

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