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Brownie Baked Alaska

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      Title: BROWNIE BAKED ALASKA
 Categories: American, Brownies
      Yield: 1 Servings
 
      1    Quart strawberry or vanilla
    1/2 c  Butter or margarine, softene
      2 c  Sugar, divided
      2    Eggs
      1 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
      2 tb Cocoa
      1 ts Vanilla extract
      5    Egg whites
           Strawberry halves
 
  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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