for family meals :
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quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar
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.
oven to 350ºF (175ºC). Grease and
flour an 8 x 8 inch pan.
cake mix with egg and almond extract. Pour into
in preheated oven according to package instructions,
until center of cake springs back when lightly
egg whites with cream of tartar, salt and sugar
until stiff peaks form.
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.
oven to 425ºF (220ºC).
the Alaska on the lowest shelf, 8 to 10 minutes,
or until meringue is lightly browned. Serve
one- 8 inch round Alaska