Chocolate S'mores Refrigerator Cake

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Chocolate S'mores Refrigerator Cake

Ingredients:

1 tub (22 oz) prepared chocoltae pudding
21 whole chocoltae graham crackers (2 squares each)
2 1/2 cups mini marshmallows
1/3 cup confectioners' sugar
3 Tbsp unsweetened cocoa powder
3/4 cup heavy whipping cream

Decoration: small milk-chocolate candy bar, broken or cut in squares

Put dabs of pudding on a rectangular serving platter. Arrange 3 crackers, side by side long edges touching on platter. Spread evenly with 1/3 cup pudding. Repeat for 5 more layers, ending with pudding. Arrange remaining 3 crackers side by side on a baking sheet; spread with remaining pudding.

Place oven or broiler rack in middle position. Heat broiler. Arrange marshmallows on top of crackers on baking sheet, cover crackers completely. Broil 1 to 2 minutes or until marshmallows start to turn golden and soften, turning baking sheet to ensure even browing (do not let the marshmallows burn). Cool 2 minutes, then with a large spatula transfer marshmallow topped crackers to top of cake. Cover and refrigerate at least 6 hours or up to 2 days for crackers to soften.

Up to 1 hour before serving: Mix sugar and cocoa in a medium bowl. Add about half the cream and beat with kixer on high speed 1 minute until cocoa has completely blended. Add remaining cream; beat until mixture is thick as frosting and loses it shine. Using a small metal (icing) spatula, frost sides of cake with a thin coating of cream mixture, then spread remaining cream upward in short strokes, sloping cream inward toward marshmallow top. Leave top edge of frosting jagged. Decorate with chocolate.

To serve: Slice with a thin bladed knife using a gentle sawing motion, dipping knife in hot water between cuts.

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