birthday. Line a 1-quart freezerproof bowl (about 7 inches in
diameter) with wax paper, leaving an overhang around the edges. Pack
ice cream into bowl, and freeze until very firm.Cream butter;
gradually add 1 cup sugar, beating well at medium speed of an
electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, salt, and cocoa; add to creamed
mixture, mixing well. Stir in vanilla.Pour batter into a greased and
floured 8-inch round cakepan. Bake at 350 degrees for 25 to 30
minutes or until a wooden pick inserted in center of cake comes out
clean. Cool cake in pan 10 minutes. Remove cake from pan, and let
cool completely on a wire rack.Place cake on an ovenproof wooden
board or serving dish. Invert bowl of ice cream onto cake layer,
leaving wax paper intact; remove bowl.Place ice cream-topped cake
in freezer.Beat egg whites until frothy; gradually add 1 cup sugar, 1
tablespoon at a time, beating until stiff peaks form and sugar
dissolves (2 to 4 minutes). Remove ice cream-topped cake from
freezer, and peel off wax paper. Quickly spread meringue over entire
surface, making sure edges are sealed.Bake at 500 degrees for 2 to 3
minutes or until the meringue peaks are lightly browned. Arrange
strawberry halves around edges, and serve immediately.
12 servings.NOTE: After meringue is sealed, the dessert can be
returned to the freezer and baked just before serving. Brownie Baked
Alaska will keep in the freezer up to 1 week.
