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.


 * 1) In medium bowl, stir together cake mix and Sugar.
 * 2) Add 1/3 cup water, melted chocolate and egg, beating until blended.


 * 1) Add oil and remaining 1/4 cup water; beat until smooth and well blended.


 * 1) Pour batter into prepared pan.


 * 1) Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean.


 * 1) Cool 10 minutes; remove from pan to wire rack.


 * 1) Cool completely. Cover; freeze until firm.


 * 1) Meanwhile, line 2-1/2 quart dome-shaped bowl with foil.


 * 1) Soften ice cream and pack evenly into prepared bowl.


 * 1) Cover; freeze until firm.


 * 1) Heat oven to 450 °F.


 * 1) Cover wooden board or cookie sheet with foil.


 * 1) Center frozen cake layer on foil; invert and unmold ice cream onto top.


 * 1) Peel off foil from ice cream.


 * 1) Spread meringue evenly over entire surface, covering holes and sealing edges down to foil.


 * 1) Bake 3 to 5 minutes or just until lightly browned.


 * 1) Remove from oven; serve immediately.


 * 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.


 * 1) Beat 5 minutes until blended; gradually add additional 1/4 cup Sugar, beating until meringue is stiff and dry.


 * 1) Use immediately.