|1||Quart strawberry or vanilla|
|½ cup||Butter or margarine, softene|
|2 cups||Sugar, divided|
|1 cup||All-purpose flour|
|½ teaspoon||Baking powder|
|1 teaspoon||Vanilla extract|
birthday. Line a 1-quart freezerproof bowl (about 7 inches in diameter) with wax paper, leaving an overhang around the edges. Pack ice cream into bowl, and freeze until very firm.Cream butter; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, salt, and cocoa; add to creamed mixture, mixing well. Stir in vanilla.Pour batter into a greased and floured 8-inch round cakepan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool cake in pan 10 minutes. Remove cake from pan, and let cool completely on a wire rack.Place cake on an ovenproof wooden board or serving dish. Invert bowl of ice cream onto cake layer, leaving wax paper intact; remove bowl. Place ice cream-topped cake in freezer.Beat egg whites until frothy; gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Remove ice cream-topped cake from freezer, and peel off wax paper. Quickly spread meringue over entire surface, making sure edges are sealed.Bake at 500 degrees for 2 to 3 minutes or until the meringue peaks are lightly browned. Arrange strawberry halves around edges, and serve immediately. Yield: 10 to 12 servings.NOTE: After meringue is sealed, the dessert can be returned to the freezer and baked just before serving. Brownie Baked Alaska will keep in the freezer up to 1 week.
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