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[]
- Heat oven to 350°F.
- Grease and flour 8-inch round pan.
- In medium bowl, stir together cake mix and sugar.
- Add ⅓ cup water, melted chocolate and egg, beating until blended.
- Add oil and remaining ¼ 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 2½ quart dome-shaped bowl with foil.
- Soften ice cream and pack evenly into prepared bowl.
- Cover; freeze until firm.
- 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.
- Or, cover with cake saver lid (not foil or plastic wrap) and immediately return to freezer; serve frozen.
Meringue[]
- In large bowl, stir together cold water, meringue powder and ¼ cup sugar.
- Beat 5 minutes until blended; gradually add additional ¼ cup sugar, beating until meringue is stiff and dry.
- Use immediately.