Categories: Frozen Desserts

Ingredients

• 1/2 cup butter or margarine
• 3 squares (1 oz. each) unsweetened chocolate
• 2 eggs
• 1 cup sugar
• 1/2 tsp. salt
• 1 tsp. vanilla
• 2/3 cup flour
• 1 brick (1/2 gallon) coffee or other ice cream
• Meringue (see recipe in sauces)
• Chocolate- Rum sauce (see recipe in sauces)

Directions

1. In small saucepan over low heat stir butter and chocolate until melted and smooth. Place in large bowl; cool slightly. Add eggs, sugar and salt. Beat about 3 minutes or until thickened; beat in vanilla. Stir in flour just until blended. Spread evenly in well-greased 8 or 9 inch square pan. Bake in preheated oven at 350 degrees for 30 minutes or until pick inserted in center comes out clean. Cool in pan on rack 5 minutes, then invert on rack. Cool thoroughly; cut in half. Half ice cream lengthwise. Put a half on each cake half; place in foil-lined cutting board. (remaining Alaska can be wrapped in foil and frozen up to 3 weeks) Spread meringue to cover Alaska completely and seal in ice cream. Bake in preheated 425 degree oven 5 minutes or until lightly browned. Serve immediately from board or serving dish in 1-inch slices with chocolate- rum sauce.

2. Bake on foil-lined cookie sheet 7 to 8 minutes or until browned and cake thaws. Alaska may also be spread with meringue and frozen up to 24 hours. Bake on foil-lined cookie sheet 5 to 7 minutes or until browned and thawed.

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