Giant S'more Cake

This gigantic s'more cake has a surprise inside: ice cream.

Total Time:
1 hr 40 min
Prep:
1 hr 25 min
Cook:
15 min

Yield:
12 to 14 servings
Level:
Intermediate

Ingredients
  • 1 17 .5-ounce bag sugar cookie mix (plus required ingredients)
  • 3/4 cup finely ground graham crackers (about 7)
  • 1 11 -ounce jar hot fudge topping
  • 1 1 .5-quart rectangular carton vanilla ice cream
  • 6 large egg whites
  • Pinch of cream of tartar
  • 1 cup sugar
Directions
  • 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.

  • Photograph by Ralph Smith


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