Years ago, I attended a Pampered Chef party and came home with their Fall/Winter 2004 Season’s Best Recipe Collection booklet. The cover features a picture of a beautiful Baked Alaska Cake that I swore I was going to make someday. Well that day was today! I decided that making 10 other dishes for Rosh Hashanah wasn’t enough, and I added this lovely cake … and my challenge of making it parve … to my list. As you can see, my version of the Baked Alaska Cake didn’t turn out to look quite as lovely as the one featured in the booklet, but the flavor didn’t suffer a bit. Read on for the recipe I found posted online thanks to Heidi Hunt on Tastebook.com
1 package devil’s food cake mix (plus ingredients to make cake) (I used the Duncan Hines Devil’s Food Parve cake mix.)
3/4 cup semi-sweet chocolate morsels — divided (I used Liebers Real Chocolate Chips parve.)
1 package cream cheese — (8 ounces) softened (Tofutti Better Than Cream Cheese is a Kosher’s girl’s best friend. It’s parve and yummy.)
1 cup powdered sugar
1 container frozen whipped topping — (16 ounces) thawed, divided (I used Kineret Whipped Topping parve.)
Preheat oven to 325 degrees. Grease (I used parve margarine) and flour Pampered Chef Classic Batter Bowl (I was surprised to find that i actually own this dish. I probably purchased it at that same party where I got the recipe booklet. I had no idea I could bake in it. Totally awesome). Prepare cake mix according to package directions; pour into batter bowl. Bake 1 hour, 10 minutes to 1 hour, 15 minutes or until cake tester inserted in center comes out clean. Remove from oven to stackable cooling rack; cool 15 minutes. Run large spreader around outside of cake and gently turn out onto cooling rack, large end down. Cool 3 hours. (I don’t own the stackable cooling rack so I just let the cake cool in the batter bowl for 15 minutes and then turned it upside down on a cutting board. The cake slid out easily.)
Using serrated bread knife, trim large end of cake to level. Place cake, large end down, onto Simple Additions Medium Square. To slice cake into four equal layers, slice cake horizontally in half. Slice each half into two equal layers.
Chop 1/4 cup of the chocolate morsels using food chopper; set aside. Place remaining chocolate morsels in small Micro-Cooker; microwave, uncovered, on high 20-60 seconds or until melted and smooth, stirring after each 20-second interval. In clean Classic Batter Bowl, whisk cream cheese (Yeah for Tofutti parve Better than Cream Cheese. It’s one of my new best friends : ) until smooth using stainless steel whisk. Add powdered sugar; whisk until smooth. Stir in melted chocolate; mix well. Fold 2 cups of the whipped topping and chopped chocolate into cream cheese mixture using classic scraper. Using small spreader, spread bottom layer of cake with about half of the filling, forming a 3/4-inch layer. Repeat with remaining layers and filling, ending with the top layer of cake.
Spread any remaining filling over outside of cake to create a smooth surface. Frost cake with remaining whipped topping.
My cake layers were not standing up very well, In fact, they were leaning and sliding to the right so I ended up inserting a wooden stick like you’d use for shish kabobs into the center to hold everything together. I cut off the pointed part and added a strawberry for decoration.
To form decorative peaks, press spreader into topping and pull away. Repeat over entire surface of cake. For easier slicing, refrigerate cake at least 30 minutes.
To easily cut cake into servings, cut cake into eight wedges from top to bottom using utility knife. Carefully insert Slice ’n Serve horizontally into each wedge, dividing into two equal portions.
As I said, my cake did not turn out to look anything like the one pictured in the Pampered Chef booklet but it still tastes delicious and no one will believe it’s parve!
Treif Cooking and Happy Rosh Hashanah!