S'mores Ice Cream Cake
Cook's Illustrated 2/2005

This childhood favorite is just as delicious served frozen as it is straight from the campfire. Feel free to substitute other flavors of ice cream as desired. We serve this cake with our Hot Fudge Sauce (see recipe below), but you can substitute your favorite homemade or store-bought sauce.

Serves 8

4	whole graham crackers
2	cups Marshmallow Fluff
1	pint chocolate ice cream
1	pint vanilla ice cream
	Hot fudge sauce (for serving) (see recipe below)

1. Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Break one of the crackers into 4 pieces along the dotted lines. (You will use 3 of the 4 small graham pieces in this recipe.)

2. Scoop the chocolate and vanilla ice cream into separate bowls, then work to soften.  Spread one side of 1 whole graham cracker and 1 graham piece with 1/2 cup of the Fluff and lay in the loaf pan, Fluff facing up. Spoon the chocolate ice cream over the Fluff-topped crackers and smooth the top.

3. Coat both sides of another whole graham cracker and 1 graham piece using 1 more cup Fluff and lay over the chocolate ice cream. Spoon the vanilla ice cream over the Fluff-topped crackers and smooth the top.

4. Spread the remaining whole graham cracker and 1 more graham piece with the remaining ½ cup Fluff. Lay the crackers over the vanilla ice cream, Fluff facing down. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.

5. To serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water.) Using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing. Serve with the hot fudge sauce.

To Make Ahead:

This ice cream cake can be assembled and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week.

Hot Fudge Sauce
Cook's Illustrated 2/2005

This is the classic ice cream sundae topping. Sifting the cocoa powder prevents lumps from forming in the sauce. Semisweet chocolate chips can be used in place of the chopped chocolate.

Makes about 2 cups

10	ounces semisweet chocolate , chopped
1/3	cup Dutch-processed cocoa powder , sifted
3/4	cup light corn syrup
1/3	cup sugar
1/3	cup heavy cream
1/3	cup water
	Pinch table salt
3	tablespoons unsalted butter , cut into 1/4-inch pieces
1	teaspoon vanilla extract

1. Microwave the chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Whisk in the cocoa until dissolved.

2. Meanwhile, simmer the corn syrup, sugar, cream, water, and salt in a medium saucepan over medium heat, stirring frequently, until thickened, about 4 minutes.

3. Off the heat, whisk in the butter and vanilla. Cool the mixture slightly, about 2 minutes, before whisking in the melted chocolate until smooth. Serve warm.

To Make Ahead:

The sauce can be refrigerated in an airtight container for up to 10 days. Reheat in a small saucepan over low heat or microwave, stirring often, until warm and smooth, 1 to 3 minutes.