GIANT S'MORE CAKE
This gigantic s'more cake has a surprise inside: ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Make the large graham crackers: Discard 3/4 cup of the cookie mix. Prepare the remaining mix as directed for cut-out cookies, adding the ground graham crackers.
- Divide the dough in half. Roll out each piece of dough into a 9 1/2-inch square on separate sheets of parchment paper; transfer the dough and parchment to 2 baking sheets.
- Bake the graham-cracker cookies until golden and set, 12 to 15 minutes. While still warm, trim the edges with a paring knife to make even 9-inch squares.
- Use a butter knife to score a perforated line across the middle of each cookie, then use a chopstick or skewer to make small holes as shown. Let cool completely.
- Using an offset spatula, spread the fudge sauce into a wavy pool on 1 cookie. Transfer to the freezer.
- Let the ice cream soften slightly, then cut off the carton and place the block of ice cream on its side on a piece of plastic wrap. Cover with more plastic and press the ice cream to flatten slightly. Freeze until firm, about 1 hour.
- Meanwhile, make the meringue: Beat the egg whites and cream of tartar with a mixer on medium-high speed until foamy, then gradually beat in the sugar on high speed until stiff glossy peaks form.
- Remove the plastic and set the ice cream on top of the fudge-covered cookie. Using an offset spatula, cover the ice cream with a smooth layer of meringue, building out the sides slightly.
- Use a kitchen torch to brown the meringue, then gently press the other graham-cracker cookie on top. Freeze until ready to serve, then let soften slightly and slice.
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