Menu

Family-style Baked Alaska in strawberry or peppermint (1972)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

baked-alaska-dessert-recipe-july-1972

New route to Alaska.

Family-style Baked Alaska from Betty Crocker.

Look hard? It’s not. Look delicious? It is. Betty Crocker has designed a new family-style way to make this delicious favorite. Now you can bake, freeze and serve from the same pan. It’s so easy you don’t need a special occasion to make it. Start right now.

Ingredients

6 egg yolks
6 egg whites
1/3 cup water
1/2 teaspoon cream of tartar
1 package Betty Crocker devil’s food or German chocolate cake mix
1 cup sugar
1/2 gallon peppermint or strawberry ice cream

Directions

Heat oven to 350. Grease and flour oblong pan, 13x9x2 inches. Stir egg yolks, water and cake mix together until moistened. (Batter will be stiff and slightly lumpy.) Spread in pan. Bake about 20 minutes. Cool. Chill in freezer at least 1 hour. Soften ice cream slightly: spread over chilled layer to within Vs inch of edges of pan. Freeze. Heat oven to 500-. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time: continue beating until stiff and glossy. Spread meringue over ice cream, sealing it to edges of pan. Bake about 3 minutes or until meringue is light brown. Freeze until meringue is firm; cover. Re-move from freezer about 20 minutes before serving. For ease in cutting, dip knife in hot water. If desired, serve with favorite sauce or ice-cream topping. 12 servings.

Note! Also try Betty Crocker yellow cake mix with chocolate ice cream, or Betty Crocker lemon cake mix with lime sherbet.

More stories you might like

See our books

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.