Aunt Marys Ice Box Cake Recipes

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AUNT MARY'S ICE BOX CAKE



Aunt Mary's Ice Box Cake image

This recipe was handed down to me by my Great Aunt Mary. It is quick and simple to make and everyone loves it! My family doesn't use the nuts when we make it but a friend suggested I include it in the recipe. Enjoy!

Provided by Rebecca Earney

Categories     Cake Recipes

Time P1DT20m

Yield 15

Number Of Ingredients 7

1 (12 ounce) package vanilla wafers, crushed
1 ½ cups confectioners' sugar
½ cup butter
2 eggs
1 (16 ounce) container whipped topping (such as Cool Whip®)
1 (8 ounce) can crushed pineapple
1 cup chopped pecans

Steps:

  • Grease a 9x13-inch pan.
  • Spread half the crushed wafers in the prepared pan.
  • Beat confectioners' sugar and butter together in a bowl using an electric mixer until creamy; add eggs and whipped topping. Beat until fully incorporated. Fold pineapple and pecans into mixture. Pour pineapple mixture over crushed wafers; top with remaining crushed wafers. Refrigerate until set, about 24 hours.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 37.3 g, Cholesterol 41.1 mg, Fat 23.5 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 12.2 g, Sodium 138.7 mg, Sugar 19.9 g

CHOCOLATE-ALMOND MARY ANN CAKE



Chocolate-Almond Mary Ann Cake image

Laced with semisweet chocolate chips, this luscious cake is topped with ganache, a rich smooth mixture of melted chocolate and cream. A sprinkling of toasted almonds adds the finishing touch. The cake will keep at room temperature for up to 4 days, store under a covered cake dome. The "Mary Ann Pan" was first introduced in the United States in 1921. The "Mary Ann's Cake Shell Pans" were designed to bake light cake shells to hold everything from fresh fruit to rich custards. Said pan produces one round cake with fluted sides and an inverted well for spooning in whipped cream, fruit curds, custard, fresh fruit or even ice cream. Willimas-Sonoma no longer carry the Mary Ann cake pans but you can find them at Amazon. com or Crate and Barrel. Williams Sonoma Kitchens, April 12, 2005 &/or Diana's Desserts. There is a cooling time of about 2 hrs.

Provided by Manami

Categories     < 4 Hours

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 14

3/4 cup cocoa powder, plus more for dusting
2 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 3/4 teaspoons baking soda
2 1/4 cups sugar
1/4 cup Amaretto, di saronno
1 3/4 cups boiling water
12 tablespoons unsalted butter, melted
3 eggs
2 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
3 ounces semisweet chocolate, finely chopped
1/3 cup heavy cream
3/4 cup sliced almonds, lightly toasted

Steps:

  • Position a rack in the lower third of an oven and preheat to 350°F
  • Grease a Mary Ann cake pan and dust with cocoa powder.
  • TO MAKE THE CAKE:.
  • Over a sheet of waxed paper, sift together the flour, salt and baking soda; set aside.
  • In a large bowl, whisk together the 3/4 cup cocoa, the sugar, the Amaretto and boiling water.
  • Set aside.
  • In a small bowl, whisk together the butter, eggs and vanilla.
  • Pour into the cocoa mixture and whisk to combine.
  • Whisk in the flour mixture in two additions.
  • Pour the batter through a fine-mesh sieve into the prepared pan and stir in the chocolate chips.
  • Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes.
  • Transfer the pan to a wire rack and let cool for 15 minutes.
  • Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan.
  • Let cool completely, about 1 hour.
  • TO MAKE THE GANACHE:.
  • Put the chocolate in a small bowl.
  • In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan.
  • Pour the cream over the chocolate.
  • Let stand for 1 minute, then slowly whisk until smooth.
  • Let cool for 10 minutes before using.
  • Pour the ganache into the well of the cake.
  • Using an offset spatula, spread evenly.
  • Sprinkle the almonds in a 1-inch-wide band around the outside edge of the ganache.
  • Refrigerate the cake for at least 30 minutes to set the ganache.

Nutrition Facts : Calories 524, Fat 27, SaturatedFat 14.7, Cholesterol 92.5, Sodium 501.5, Carbohydrate 70.8, Fiber 5.1, Sugar 45.8, Protein 8

AUNT MARY'S COOKIES



Aunt Mary's Cookies image

This was my great-grandma's sister's recipe. It's an oldie but a goodie!

Provided by Julie Rehagen

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 1h25m

Yield 60

Number Of Ingredients 6

2 cups white sugar
3 tablespoons unsweetened cocoa powder
1 cup evaporated milk
6 tablespoons butter
1 (7 ounce) jar marshmallow creme
3 ½ cups graham cracker crumbs

Steps:

  • Place sheets of waxed paper onto a work surface.
  • Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
  • Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

Nutrition Facts : Calories 73.5 calories, Carbohydrate 13.6 g, Cholesterol 4.3 mg, Fat 2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 44.9 mg, Sugar 10.1 g

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