When Mabel first started making Baked Alaska, she made everything from scratch. But then she found out cake mix works just as well in this fabulous dessert. And her employer, Victoria, gives this recipe both thumbs up. So if you've always wanted to make Baked Alaska and were deterred by the time, try this speedier version. It works for Mabel.
1 box devils food cake mix
1 quart ice cream (vanilla or/and choc chip work really well)
4 egg whites
1/2 tsp cream of tartar
2/3 cup dark brown sugar, packed
Heat oven to 350. Prepare both pans. One 9" round layer pan and one 9x9 square pan.
Mix cake according to package direction. Pour in pans. Bake the square layer 25 to 30 minutes and the round 30 to 35 minutes.
Cover a baking sheet with aluminum foil.
Place cooled square cake on baking sheet.
Place ice cream on cake. Trim cake around ice cream, leaving a 1-inch edge around cake.
Freeze cake and ice cream on the baking sheet.
Heat oven to 500.
Beat egg whites and cream of tartar until foamy.
Beat in brown sugar, 1 TBSP at a time. Continue beating until glossy and stiff.
Completely cover cake and ice cream wiht meringue, sealing it the foil on the sheet.
(At this point, if making ahead, it can be frozen up to 24 hours before next step.)
Bake on lowest rack in oven 3 to 5 minutes until meringue is light brown.
Trim to edge of foil then transfer cake to serving plate. Cut into 6 slices, then cut each slice in half. Serve immediately. Serves 12.