Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.
Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.
2 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar
3 tablespoons vegetable oil
4 cups (1 qt.) strawberry ice cream, or favorite flavor
1. Heat oven to 350°F. Grease and flour 8-inch round pan. Stir together cake mix and sugar in medium bowl; add 1/3 cup water, melted chocolate and egg, beating until blended. Add oil and remaining 1/4 cup water; beat until smooth and well blended. Pour batter into prepared pan. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Cover; freeze until firm.
2. Meanwhile, line 2-1/2 quart dome-shaped bowl with foil. Soften ice cream and pack evenly into prepared bowl. Cover; freeze until firm.
3. Prepare MERINGUE. Heat oven to 450°F. Cover wooden board or cookie sheet with foil. Center frozen cake layer on foil; invert and unmold ice cream onto top. Peel off foil from ice cream. Spread meringue evenly over entire surface, covering holes and sealing edges down to foil. Bake 3 to 5 minutes or just until lightly browned. Remove from oven; serve immediately. Or, cover with cake saver lid (not foil or plastic wrap) and immediately return to freezer; serve frozen. 10 to 12 servings.
MERINGUE: Stir together 1/2 cup cold water, 1 tablespoon meringue powder and 1/4 cup sugar in large bowl. Beat 5 minutes until blended; gradually add additional 1/4 cup sugar, beating until meringue is stiff and dry. Use immediately.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!