Categories: Frozen Desserts
Ingredients
- 1 cup sifted cake flour
- 3/4 cup sugar
- 1/4 cup cocoa
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup corn oil
- 3 eggs, separated
- 1/3 cup milk
- 1 tsp. vanilla
- 1/4 tsp. cream of tartar
- 1 quart coffee ice cream
- meringue
- Chocolate Sauce
- 4 (1oz) squares semisweet chocolate
- 3/4 cup water
- 3/4 cup light or dark corn syrup
- 1/2 cup sugar
- 1/4 tsp. salt
- 1 Tbsp. margarine
- 1 tsp. vanilla
Directions
- Sift together flour, sugar, cocoa, baking powder and salt in large mixing bowl. Make well in center and add corn oil, egg yolks, milk and vanilla. Beat until smooth. Beat egg whites and cream of tartar until mixture forms very stiff peaks, when beater is raised.
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Gently fold flour mixture into egg whites, blending well. Turn batter into 2 ungreased 8 × 1 1/2 inch layer pans. Bake in 325 degrees oven about 20 minutes or until cake springs back when touched. Invert pans on rack to cool completely. Remove from pans by loosening sides with spatula. Use 1 layer for Baked Alaska and freeze remaining layer.
- Cover a baking sheet with foil. Place 1 cake layer on baking sheet. Mount ice cream evenly on top of cake leaving 1/4 to 1/2-inch margin all around. Smooth surface with spatula. Place in freezer about 1 hour or until firm. Meanwhile, make meringue. Swirl meringue over ice cream and cake, covering completely. Bake on lower shelf in 500 degree oven 3 to 5 minutes or until nicely browned. Sere immediately with Chocolate Sauce.
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Note: any leftover Baked Alaska may be stored in plastic wrap in freezer up to 3 weeks.
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Meringue: Beat 2 egg whites and 1/8 tsp. cream of tartar until mixture forms soft peaks when beater is raised. Gradually add a dash of salt and 1/2 cup sugar, 1 Tbsp. at a time, beating until mixture forms soft peaks.
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Chocolate Sauce:
- heat chocolate and water in 1 quart saucepan over low heat until chocolate is melted, then stir about 10 minutes until thickened and smooth. Gradually stir in corn syrup, sugar, salt and margarine. Bring to boil, stirring constantly. Remove from heat; stir in vanilla; cool.
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makes 2 cups