Baked Alaska

Cake and ice cream dessert topped with meringue -- vary.Different ice cream flavors for your signature dish.
Prep Time: approx. 20 Minutes. Cook Time:
approx. 40 Minutes. Ready in: approx. 11 Hours . Makes 1 - 8 inch round Alaska (16 servings).
  
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white
   cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar

Directions:

1) Line the bottom and sides of an 8-inch round mixing
   bowl or deep 8-inch square container with foil. Spread ice
   cream in container, packing firmly. Cover and freeze 8
   hours or until firm.

2) Preheat oven to 350 degrees F (175 degrees C). Grease
   and flour an 8x8 inch pan.

3) Prepare cake mix with egg and almond extract. Pour
   into prepared pan.

4) Bake in preheated oven according to package
   instructions, until center of cake springs back when lightly touched.

5) Beat egg whites with cream of tartar, salt and sugar
   until stiff peaks form.

6) Line a baking sheet with parchment or heavy brown
   paper. Place cake in center. Turn molded ice cream out onto
   cake. Quickly and prettily spread meringue over cake and
   ice cream, all the way to paper to seal. Return to
   freezer 2 hours.

7) Preheat oven to 425 degrees F (220 degrees C).

8) Bake the Alaska on the lowest shelf, 8 to 10 minutes,
   or until meringue is lightly browned. Serve at once.