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  Brownie baked alaska
 
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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