Cathy'S Holiday Baked Alaska Recipe

Name: Cathy'S Holiday Baked Alaska
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
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.
6
MERINGUE TOPPING - beat egg whites and cream of tartar until forms soft peaks.
7
Gradually add sugar and beat, add brandy; beat until glossy and stiff peaks form.
8
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.
9
Prepare meringue, working quickly spread over the cake and ice cream covering completely.
10
Broil, rotating platter until meringue is lightly browned; WATCH CAREFULLY - takes about three minutes.
11
Serve with the warmed fudge sauce - yield will depend on the size of your servings, time will vary with the experience of the chef.

1636

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: brownie base, 1/2 cup butter (may use margarine), 1 cup granulated sugar, 2 eggs, and more.

Yes, Cathy'S Holiday Baked Alaska falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cathy'S Holiday Baked Alaska

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions