Mint Chocolate Chip Baked Alaska

Chocolate Cake Layer:

1 c. granulated sugar

1 ½ c. SR flour

6 T. cocoa powder

1 T. lemon juice

¼ c. oil

1 t. vanilla

1 c. milk

Ice Cream Layer:

48 oz carton Mint Chocolate Chip Ice Cream, softened*

Meringue Layer: (optional)

4 large egg whites

¼ t. cream of tartar

1 c. granulated sugar

⅛ t. salt

½ t. vanilla

Preheat oven to 350. Grease a 9-inch round cake pan. Set aside. In a large mixing bowl, whisk together the sugar, flour and cocoa powder. Add the lemon juice, oil, vanilla and milk. Pour the prepared cake batter into the prepared cake pan. Bake cake in oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely in the pan on a wire rack. Invert cooled cake onto a large serving plate. Spray a 9-inch round bowl with cooking spray and line with several pieces of plastic wrap, allowing enough plastic wrap to wrap around bowl. Spray the plastic wrap with cooking spray and fill the bowl with softened ice cream. Carefully place the piece of cake on top of the bowl of ice cream, and cover with more plastic wrap. Freeze until firm, at least 4-6 hours, preferably overnight. To make the meringue: Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk the egg whites on medium-high speed until foamy. Whisk in cream of tarter and continue whisking for an additional minute. Slowly add the granulated sugar and salt and continue whipping on medium-high speed. Once all the sugar has been added, add the vanilla extract. Turn the speed to high, and whip until the egg whites are glossy and form stiff peaks. To assemble and serve cake: Preheat oven to 500. Remove frozen ice cream cake from the freezer and turn upside down onto a pizza stone or plate. Remove plastic wrap and use an off set spatula to cover the cake completely with meringue. Bake the cake until meringue begins to brown, about 2-4 minutes. Alternatively, use a kitchen torch to brown the meringue. Serve immediately, by slicing with a large serrated knife, dipping knife into hot water and wiping dry between each cut.

*May substitute different kinds of ice cream