Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Meringue | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pckg (about 8 oz) yellow cake mix (1-layer size)
- 1/4 cup Sugar
- 1/3 cup Plus 1/4 cup water, divided
- 1 bar (1 oz) HERSHEY'S Unsweetened Baking Chocolate, melted
- 1 Egg
- 3 tbsp Vegetable oil
- 4 cups (1 qt) strawberry ice cream, or favorite flavor
- MERINGUE (recipe follows)
- =
Directions
Heat oven to 350°F. Grease and flour 8-inch round pan.
In medium bowl, stir together cake mix and sugar; 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.
Meanwhile, line 2-1/2 quart dome-shaped bowl with foil.
Soften ice cream and pack evenly into prepared bowl.
Cover; freeze until firm.
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.