Baked Alaska

• 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

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.nWatch Now
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.nWatch Now
3. Prepare cake mix with egg and almond extract. Pour into prepared pan.nWatch Now
4. Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.nWatch Now
5. Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.nWatch Now
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.nWatch Now
7. Preheat oven to 425 degrees F (220 degrees C).nWatch Now
8. Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.nWatch Now

vanilla ice cream, white cake, egg, almond, egg whites, cream of tartar, salt, white sugar

Taken from www.allrecipes.com/recipe/18986/baked-alaska/ (may not work)