SMORES ICE BOX CAKE Courtesy of wee-eats/2013/07/23/smores-icebox-cake/ Makes 1 9-by-5 inch cake Ingredients: 2 ¼ graham sheets per layer (1 sleeve total), 1 cracker reserved for crumbling 1 ¾ cups milk 1 (3.5-ounce) package chocolate pudding (I used this one) 4 ounces cream cheese (optional) 2 cups heavy cream 1 teaspoon vanilla extract ¼ cup + 1 Tablespoon powdered sugar, separated 1 cup mini marshmallows, toasted if you’re feeling motivated; 2 Tablespoons reserved 1 Hershey bar, chopped Whisk pudding mix and milk in a medium bowl until thickened, about 5 minutes. Place in fridge to thicken up, at least another 5 minutes. Make whipped cream: Note: I added cream cheese to my whipped cream, because I read somewhere that it would help to “stabilize” the whipped cream. I’m not sure if it works, but you can leave out the cream cheese if you like. In a small bowl, whip cream cheese with 1 tablespoon of powdered sugar until smooth and creamy. In a large bowl, whip heavy cream until thickened. Add ¼ cup powdered sugar and vanilla extract and continue to whip until it reaches firm peaks. Gently fold cream cheese into whipped cream and stir to combine. Refrigerate until ready to use. When ready to assemble, layer your cake starting with graham crackers, then whipped cream, mini mallows, and chocolate. A 9 by 5 cake will require each layer to have 2 1/4 sheets of graham crackers. Spread whipped cream over sides as well, if you would like a fully-frosted cake, or leave the sides unfrosted for a more whimsical look. Sprinkle with chopped Hershey’s, mallows, and graham crumbs. Chill for at least 4 hours to allow grahams to set. Repeat your layering until you reach the top (3 layers in all, of course you could make it taller with extra grahams.
Posted on: Wed, 29 Oct 2014 20:30:00 +0000
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