Centennial Chocolate Baked Alaska

Description
Makes 10 to 12 servings

Ingredients

 * 1 pkg (about 8 oz) yellow cake mix (1-layer size)
 * ¼ cup sugar
 * ⅓ cup plus ¼ 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

 * ½ cup cold water
 * 1 tablespoon meringue powder
 * ¼ cup + ¼ cup sugar

Directions

 * 1) Heat oven to 350°F.
 * 2) Grease and flour 8-inch round pan.
 * 3) In medium bowl, stir together cake mix and sugar.
 * 4) Add ⅓ cup water, melted chocolate and egg, beating until blended.
 * 5) Add oil and remaining ¼ cup water; beat until smooth and well blended.
 * 6) Pour batter into prepared pan.
 * 7) Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean.
 * 8) Cool 10 minutes; remove from pan to wire rack.
 * 9) Cool completely.
 * 10) Cover; freeze until firm.
 * 11) Meanwhile, line 2½ quart dome-shaped bowl with foil.
 * 12) Soften ice cream and pack evenly into prepared bowl.
 * 13) Cover; freeze until firm.
 * 14) Heat oven to 450°F.
 * 15) Cover wooden board or cookie sheet with foil.
 * 16) Center frozen cake layer on foil; invert and unmold ice cream onto top.
 * 17) Peel off foil from ice cream.
 * 18) Spread meringue evenly over entire surface, covering holes and sealing edges down to foil.
 * 19) Bake 3 to 5 minutes or just until lightly browned.
 * 20) 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 cold water, meringue powder and ¼ cup sugar.
 * 2) Beat 5 minutes until blended; gradually add additional ¼ cup sugar, beating until meringue is stiff and dry.
 * 3) Use immediately.