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Phish Food Cake

July 25, 2011

Ben and Jerry’s Phish Food is B’s favorite ice cream.  I’ve been dreaming up this cake especially for him for months now, just waiting for his birthday to arrive to make it.  This cake was made at a leisurely pace over two days which I think is the way to go, particularly if you happen to be pregnant in a July heat wave.  It is a two-layer chocolate cake with chocolate chips and caramel sauce topping each layer and fluffy marshmallow frosting covering the whole thing.  Yes, indeed.
Phish Food Cake

Hershey’s Perfectly Chocolate Cake  ~  I use another cocoa but this is my favorite chocolate cake recipe ever.  Bake it in two round cake pans for Phish Food Cake.  I like to dust the sides with cocoa instead of flour.  I also line the bottoms of the pans with parchment paper.  This is a very moist cake and using the parchment paper makes it much easier to remove each layer in one piece.

Caramel Topping
(from Dorie Greenspan’s Caramel Peanut Topped Brownie Cake)

  • 2 cups sugar
  • 1/2 cup water
  • 1 ½ tablespoons light corn syrup
  • 2/3 cup heavy cream
  • 2 tablespoons unsalted butter, at room temperature

Put the sugar, water and corn syrup in a medium heavy-bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber, 5-10 minutes.  It’s important to let the caramel get good and golden.  Don’t be scared.

Lower the heat and, standing back from the saucepan add the cream and butter. When the spatters are less, stir to calm down the caramel and dissolve any lumps. Pour the caramel into a heat-proof measuring cup or bowl.

Marshmallow Frosting
(from Dorie Greenspan’s Chocolate White Out Cake)
You only need the frosting recipe here…

You’ll also need a couple of handfuls of chocolate chips, between 1/2-1C.

Construct gooey delicious masterpiece as follows:

  1. Bake cakes as directed and let cool.  I did this one day and made the rest and assembled the cake the next day.
  2. Make caramel sauce and set aside while you make the marshmallow frosting.
  3. While you are making the frosting (probably while the syrup is boiling and getting to temperature), begin layering the cake.  Place one layer of cake on a large plate or cake stand.  Sprinkle with chocolate chips.  Pour a generous amount of caramel sauce over the chocolate chips.  (The caramel should still be warm enough to soften the chips, but not so hot it melts them completely.)  Place second layer of cake on top and repeat the same process with the chocolate chips and caramel sauce.  Set aside until ready for frosting.
  4. Once the frosting is finished, you may have to take a minute to clean up the plate around your cake before frosting.  (I used a rubber spatula and a damp cloth.)  Use a spatula to frost cake and then sprinkle a few chocolate chips on top.
  5. Eat, Celebrate, & Enjoy!

Helpful Hints:

  • The caramel sauce recipe makes approximately 2 cups total.  I used 1 1/2 cups or so for the cake.  We used the left-over caramel, chocolate chips,  and heavy cream (whipped cream!) to make sundaes the next evening.  Perfect.
  • I used all of the marshmallow frosting for this cake.
  • Dorie Greenspan’s Baking:  From My Home to Yours is my favorite baking book of all time.  Love it!
2 Comments leave one →
  1. July 27, 2011 11:38 am This looks amazing!! I think I shall have to try it one weekend :)


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