Friday, October 5, 2012

S'mores Ice Cream Cake

My youngest picked his birthday cake out way back in August, so I had plenty of time to come up with a recipe!

1 recipe Toasted Marshmallow Ice Cream

Graham Cracker Cake:

1 1/2 cups fine graham cracker crumbs(I used gluten free)
1 1/2 tsp baking powder
1/8 tsp salt
1 egg, separated
6 TB butter, softened
3/4 cup sugar
3/4 cup milk
1 tsp vanilla

Heat oven to 350 degrees, grease 1- parchment paper lined 9 inch round cake pan

In a bowl combine cracker crumbs, baking powder and salt.

Beat egg white stiff and set aside.

Mix egg yolk, butter and sugar until creamy, then

add milk and vanilla.

Mix into the graham cracker crumb mixture.
Fold stiff egg white gently into the cracker mixture.

Pour into prepared pan.( you can get it baking now, 30-35 minutes, or you can make the devil's food cake and bake them together)

Devil's Food Cake:

1 cup cake flour(GF cake flour works well too, add in 1/2 tsp xanthan gum too)
1 tsp baking soda
1/4 tsp salt
6 TB butter, room temp
1 cup sugar
1/2 cup cocoa powder
2 tsp vanilla
1 egg, room temp
1/4 cup milk
1/2 cup boiling water

Lightly grease 1 parchment paper lined 9 inch cake pan.

Whisk together flour, cocoa powder, soda and salt. Set aside

Beat butter until smooth, then add sugar and beat for about 3 minutes until light and fluffy. Scrape down with a rubber spatula then add vanilla.

Reduce to medium speed and add egg, and beat again for 1 minute more.

Set mixer to low and add flour mixture 1/4 cup at a time alternating with milk, until well incorporated.

Stop mixer and pour in boiling water, mix on low until well incorporated, then turn to medium high and beat 1 minute

Pour batter into prepared pan and bake in 350 degree oven and bake for 30-35 minutes

Cool cakes in pans for 10-15 minutes, remove from pan, and cool completely then remove parchment paper. Return to the pans(I prefer upside down for ease of cake assembly) chill well.

Ice Cream Cake Assembly:

Remove 1/2 cup ice cream and set aside

Divide remaining softened ice cream between the 2 cake pans. Cover with plastic wrap and place in freezer for a minimum of 6 hours, until firm.

Remove from freezer and remove the cakes from the pans.
Stack cake side down one on top of the other.  I did chocolate on the bottom, graham cracker on top, truly it should have been the other way for the "s'more" feeling (with the chocolate in the middle), but the chocolate cake was thicker so I ended up doing it backwards.

Smooth up the sides to fill in the crack. Return to freezer for 30 minutes(with this frosting you might need at least and hour or more)

I had attempted a Marshmallow Fluff Frosting and it did NOT work out, after all was said and done, it is a DELICIOUS frosting, but it just didnt want to stick to this and freeze properly....and it was all around VERY messy......... So I will just write in my standard frosting for ice cream cakes...
8 oz tub cool whip
1/2 cup reserved ice cream
Combine and Mix well.

Remove your cake from the freezer and frost quickly then top as desired I added 6 mini s'mores to the top because my son turned 6....and some coarse graham cracker crumbs, shaved chocolate and mini marshmallows for decoration and freeze 30 minutes more.

Allow to defrost 10-15 minutes for easier cutting!

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