CAMPFIRE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Pulse the cookies in a food processor to make coarse crumbs. Transfer all but 1/2 cup crumbs to a bowl. Pulse the remaining crumbs until fine; add the 1/4 cup confectioners' sugar and pulse. Transfer the fine crumbs to a separate bowl.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Sprinkle the red and butterscotch candies into a 7-by-10-inch rectangle, alternating colors as shown.
- Bake the candies until completely melted, 10 to 15 minutes. Immediately run a knife through the yellow candy to swirl it into the red (be careful-the candy will be very hot). Let cool completely on the baking sheet.
- Meanwhile, make the frosting: Wipe out the food processor (no need to wash it). Add the butter, confectioners' sugar, melted chocolate, cocoa powder, milk and vanilla and pulse until smooth.
- Trim the long top and bottom edges of the pound cakes with a paring knife to make them rounded.
- Spread the frosting over the pound cakes, making sure to cover the rounded undersides (leave the ends exposed to resemble cut logs).
- Sprinkle the coarse cookie crumbs on a platter. Place 1 cake on the crumbs, then run a fork through the frosting to create the texture of bark. Rest the second cake at an angle on top; repeat with the fork.
- Sift the fine cookie crumb mixture over the logs to look like ash.
- Snap the candy sheet into different-size shards; press the shards into the lower cake to create the flames.
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