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.
Easy Baked Alaska retro recipe
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
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 1/2 inch of edges of pan. Freeze.
Heat oven to 500 F. 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.
Remove 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.