Ice Cream Fudge Cake by Kat M - Musely
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Ice Cream Fudge Cake

posted in Food & Drink > Recipes
01/26/2014
  • 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
    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 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 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 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.
    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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