1 angel food cake mix *
2 quarts ice cream (any flavor or combination of flavors)
4 egg whites, room temperature
1/2 teaspoon cream of tarter
1/2 cup sugar
Chocolate or raspberry sauce, optional
Prepare, bake, and cool cake according to mix package directions*. Remove cake from pan and cut a 1/2 inch layer from top of cake, set aside. Cut a hollow in cake leaving a 1/2 inch cake completely around outside edges and bottom of cake. Remove cake from center to create the hollow. Place hollowed cake on a piece of foil and then on a baking sheet.
Slightly soften ice cream and fill center of cake with ice cream. Replace top layer of cake. Cover cake with plastic wrap and freeze until ice cream is firm once again (2-3 hours or over night).
Pre-heat oven to 475o F.
In preparing meringue for the Baked Alaska use a glass or stainless steel mixing bowl and be sure bowl is from any oil or grease. Eggs will not beat stiff if they contain any egg yolk, be sure they are yolk free. Allow egg whites to warm to room temperature, add cream of tarter and beat until soft peaks form; continue to beat as sugar is gradually added. Beat until stiff peaks form.
Remove plastic wrap from cake and spread meringue over top and sides, completely covering cake. Bake cake at 475 degrees for 4-8 minutes or until meringue is browned. Slice cake, drizzle with sauce (if desired) and serve immediately.
* NOTE: A purchased prepared angel food cake may replace the cake mix.