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Ice Cream Fudge Cake
Food & Drink
Cooking spray 1/4 cup light corn syrup 1 3/4 cups heavy cream, divided 1/2 stick unsalted butter 2/3 cup granulated sugar 1/2 cup unsweetened cocoa powder, plus more for serving Salt 3 pints vanilla ice cream 18 graham crackers 1 tablespoon confectioners' sugar Unsweetened cocoa powder
STEP 1 Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
STEP 3 Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate
STEP 4 To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
STEP 5 In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.
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