Baked Alaska Flambe

Ingredients

1 package (18 ounce) white cake mix
1/4 teaspoon almond extract
1/2 gallon brick Roberts Cherry-Nut Ice Cream
Marshmallow Frosting
1/2 cup kirsch

Preparation

Prepare cake mix according to package directions, adding almond extract with liquid; bake batter in 2 buttered and floured 9 inch square baking pans. Cool cake in pans for 10 minutes; invert onto cooling rack to cool completely. Wrap 1 cake and set aside for future use. Working with remaining cooled cake, split layer in half horizontally; trim each square into 2—3 1/2 x 7 inch rectangles. Remove carton from ice cream; place ice cream with the largest side down on cutting board. With a large warm knife, cut 3 1/2 inch slices from longest side of brick. (You should have 3 3 1/2 x 7 x 3 1/2 inch rectangles.) Alternate layers of cake and ice cream on a buttered wooden serving board or aluminum foil-covered baking sheet, beginning and ending with a cake layer. Place in freezer; prepare Marshmallow Frosting, beating until very stiff peaks form. Remove cake and ice cream layers from freezer; frost completely, making deep swirls and high peaks in frosting. If desired, a portion of frosting may be forced through decorating tube to add an attractive design. Freeze at least 4 hours. (May be frozen up to 24 hours.) Remove Alaska from freezer about 10 minutes before serving. Warm kirsch. At the table, ignite warmed kirsch and spoon over the Alaska. As flames die down, slice into 4 portions and serve immediately.

Yield: 4 servings