By: MissPalvi.com
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1. 2 quarts vanilla ice cream, softened 2. 1 (18.25 ounce) package white cake mix 3. 1 egg 4. ½ teaspoon almond extract 5. 8 egg whites 6. ⅛ teaspoon cream of tartar 7. ⅛ teaspoon salt 8. 1 cup white sugar
Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil.
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Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
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– Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. –
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Prepare cake mix with egg and almond extract. Pour into prepared pan.
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Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched. –
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Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
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Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake
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Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
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Preheat oven to 425 degrees F (220 degrees C).
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Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.
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