CENTENNIAL CHOCOLATE BAKED ALASKA

1 package (about 8 oz.) yellow cake mix (1-layer size)
3/4 cup sugar, divided use
1/3 cup plus 1/4 cup water, divided use
1 bar (1 oz.) HERSHEY'S Unsweetened Baking Chocolate, melted
1 egg
3 tablespoons vegetable oil
4 cups (1 quart) strawberry ice cream, or favorite flavor
FOR THE MERINGUE:
1/2 cup cold water
1 tablespoon meringue powder

Heat oven to 350 degrees F. Grease and flour 8-inch round pan.

In medium bowl, stir together cake mix and 1/4 cup of the sugar; add 1/3 cup water, melted chocolate and egg, beating until blended. Add oil and remaining 1/4 cup water; beat until smooth and well blended. Pour batter into prepared pan.

Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Cover; freeze until firm.

Meanwhile, line 2 1/2 quart dome-shaped bowl with foil. Soften ice cream and pack evenly into prepared bowl. Cover; freeze until firm.

(When frozen firm, hold in freezer until ready to make meringue and serve or top with meringue, bake and freeze again; serve frozen.)

TO MAKE THE MERINGUE:
Heat oven to 450 degrees F. Cover wooden board or cookie sheet with foil.

In large bowl, stir together 1/2 cup cold water, and 1/4 cup of the sugar. Beat 5 minutes until blended; gradually add the remaining 1/4 cup sugar, beating until meringue is stiff and dry. Use immediately.

Center frozen cake layer on foil; invert and unmold ice cream onto top. Peel off foil from ice cream. Spread meringue evenly over entire surface, covering holes and sealing edges down to foil.

Bake 3 to 5 minutes or just until lightly browned. Remove from oven; serve immediately. Or, cover with cake saver lid (not foil or plastic wrap)
and immediately return to freezer; serve frozen.

Servings: 10-12