Spooky raspberry ice-cream cake

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1.Preheat oven to 180°C (160°C fan-forced). Grease and line deep 26cm x 36cm baking dish.
2.Make cakes according to directions on packets, pour into dish, bake about 1 hour. Stand cake in dish 20 minutes before turning, top-side up, onto wire rack to cool.
3.Using serrated knife, level cake top. Turn cake cut-side down. Using picture as a guide, cut ghost shape from cake. Place cake on prepared board, cut-side down, discard remaining cake. Freeze cake for 3 hours.
4.Soften ice-cream slightly in large bowl, stir in raspberries. Return ice-cream to container, return to freezer until ice-cream is frozen.
5.Remove cake from freezer, position small round and oval bowls for eyes and mouth.
6.Using large ice-cream scoop, scoop out ice-cream, place scoops all over top of frozen cake and close to the bowls to hold them in place. Return cake to freezer for about 1 hour, or until ice-cream is frozen.
7.Preheat oven to 220°C (200°C fan-forced).
8.Beat egg whites in medium bowl with electric mixer until soft peaks form, gradually add sugar, 1 tablespoon at a time, beating until dissolved between additions.
9.Spread meringue quickly all over ice-cream cake, leaving bowls uncovered. Bake about 2 minutes or until meringue feels firm.
10.Fill eye cavities with strawberry topping and mouth cavity with chocolate topping. Place one strawberry and cream lolly in each eye socket; serve immediately.

We used two round heatproof bowls about 4cm in diameter and one small oval heatproof bowl about 9cm long to make the ghost’s eyes and mouth. Start making the meringue about 30 minutes before serving the cake. Cooked cake can be frozen for up to one month. Cake and ice-cream can be prepared, ready for meringue, up to one week ahead. Keep the cake, covered in foil, in the freezer.


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