Cathy'S Holiday Baked Alaska - cooking recipe

Ingredients

brownie base
1/2 cup butter (may use margarine)
1 cup granulated sugar
2 eggs
3/4 cup cake flour, sifted
1/3 cup cocoa
1/4 teaspoon salt
1/2 cup walnuts, chopped
1 teaspoon vanilla (or brandy)
ice cream mold
4 cups strawberry ice cream, softened (just enough to allow you to spoon it into the bowl)
fudge sauce, MAKE AHEAD AND REFRIGERATE
1/4 cup butter (may use margarine)
3/4 cup cocoa
1 1/4 cups icing sugar
2 tablespoons brandy (option is yours!)
1 tablespoon instant coffee granules
1/2 cup boiling water
meringue topping
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon brandy

Preparation

BROWNIE BASE - In mixing bowl: with electric beater cream butter and sugar until fluffy, add eggs one at a time beating smooth after each addition.
In bowl: measure out and combine flour, cocoa and salt and whisk to mix, stir in chopped walnuts; stir dry mix into butter mixture, mix until blended, pour into a well greased and lined 9 inch round pan.
Bake in a 350 degree oven 25 - 30 minutes, do not over bake; this can be made ahead covered and refrigerated up to 2 days, it also freezes well.
ICE CREAM MOLD - spoon softened ice cream into an 8 inch round bowl lined with plastic wrap, pack well, cover with plastic wrap until firm (2 hours) this can be made ahead and kept in freezer up to 2 days.
FUDGE SAUCE - combine all the ingredients for the fudge sauce into a sauce pan, whisk smooth and cook over low heat until hot and smooth; put in bowl or jar cover and refrigerate - heat before serving.
MERINGUE TOPPING - beat egg whites and cream of tartar until forms soft peaks.
Gradually add sugar and beat, add brandy; beat until glossy and stiff peaks form.
ASSEMBLY - just before serving place cake base on oven proof platter, unmold ice cream onto brownie base and return to freezer while you make the meringue. Warm fudge sauce, I use the micro wave.
Prepare meringue, working quickly spread over the cake and ice cream covering completely.
Broil, rotating platter until meringue is lightly browned; WATCH CAREFULLY - takes about three minutes.
Serve with the warmed fudge sauce - yield will depend on the size of your servings, time will vary with the experience of the chef.