ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
- Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
- In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
- Cover and refrigerate for at least 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
CHOCOLATE WAFER ICEBOX CAKE
I grew up on the log version of this cake, a family favorite. I've made it this way when serving it as a birthday cake for my son. Either way, it's delicious!
Provided by Jane Bruno
Categories Cakes
Time 30m
Number Of Ingredients 4
Steps:
- 1. In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form. The cake is quite rich, so I prefer not to make the whipped cream too sweet.
- 2. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
- 3. Spread whipped cream over cookies, repeating to the height you desire. Some cookies may be broken so I use them to fill in blank spots. Cover loosely with plastic wrap and refrigerate overnight.
- 4. This recipe can be made as a log, or at Christmas we make it into a wreath. Cut on the bias if you make it this way.
ICEBOX CAKE
Made with Nabisco Famous Chocolate Wafers, this delicious Icebox Cake requires no baking; simply assemble the layers of whipped cream and cookies, refrigerate, then top with more whipped cream and milk-chocolate curls. As its name implies, this cake can be prepared in advance and stored in the refrigerator for up to a day before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-by-9-inch cake
Number Of Ingredients 5
Steps:
- Whip 3 cups of cream with 3 tablespoons sugar and the vanilla until soft peaks form.
- In a 9-by-9-inch cake pan with a removable bottom, spread a layer of whipped cream. Top with a layer of cookies. Continue layering cream and cookies, finishing with a layer of cream, until all the cookies are incorporated. Cover with plastic wrap, and refrigerate for at least 4 hours and up to overnight.
- Whip remaining 1 1/2 cups cream with remaining tablespoon sugar until soft peaks form. Transfer to a pastry bag fitted with a large star tip. Remove cake from refrigerator, and unmold. Pipe whipped cream over top and sides. Garnish with chocolate curls. Serve immediately.
CHOCOLATE WAFER ICE BOX CAKE
My daughter whipped this up for dessert on Easter Sunday. It was delicious and very easy to make. It didn't last long as we all wanted seconds--at least I did. When I went over the next day, it was gone. You use those thin yummy chocolate wafer cookies. They are so good.
Provided by Mimi in Maine
Categories Dessert
Time 6h15m
Yield 1 14
Number Of Ingredients 6
Steps:
- Whip 1 1/2 cups of the cream, 1/4 cup of the confectioners sugar and the vanilla together in a large bowl with an electric mixer until you have soft peaks.
- Stack 6 cookies on top of each other, spreading about 1 tablespoon whipped cream on top of each wafer, and topping the final wafer in the stack with some whipped cream.
- Repeat until you have 6 stacks of 6 wafers.
- Lay the cookie stack on their sides, next to each other, on a rimmed baking sheet to make a 14" log.
- Wrap the log in plastic wrap and freeze till firm, at least 6 hours.
- When ready, combine the remaining 1 1/4 cups heavy cream, the remaining 1/4 cup confectioners sugar, and the cocoa powder in a medium bowl and whip with mixer until it holds stiff peaks.
- Spread the cocoa whipped cream evenly over the log.
- Loosen the cake from the baking sheet with a wide spatula and carefully transfer to a long serving platter.
- Let stand at room temperature for 15-20 min before slicing.
- Sprinkle the nonpareils just before serving because they might bleed from the moisture.
Nutrition Facts : Calories 3463.5, Fat 274.4, SaturatedFat 160.8, Cholesterol 901, Sodium 1504.8, Carbohydrate 240.8, Fiber 10.9, Sugar 124.2, Protein 29.8
CHOCOLATE WAFER ICE BOX CAKE WITH FRESH STRAWBERRIES
This is a really looker as well as a great tasting cake. If you just want the chocolate double the wafer cookies and eliminate the strawberries. You could also use another fruit...or even vanilla wafer cookies. You can make individual cakes or smaller versions with 3 or 5 cookies in the circle.
Provided by Ambervim
Categories Dessert
Time 30m
Yield 1 Cake
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
- On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
- Spread with 1/2 cup whipped cream, making a 7-inch circle. Leave the tips of the cookies showing.
- Spread layer of strawberries.
- Repeat with remaining ingredients, making 5 layers of cookies and 5 layers of strawberries and ending with a layer of cream.
- Crumble any leftover cookies.
- Top with whole strawberries and cookie crumbles.
- Cover with plastic wrap and refrigerate overnight.
- To serve, dust top lightly with cocoa powder or chocolate shavings.
- Time does not include overnight refrigeration. The refrigeration is important so the cookies go soft and cut easily.
Nutrition Facts : Calories 3982.2, Fat 302.6, SaturatedFat 175.4, Cholesterol 983.3, Sodium 2043.7, Carbohydrate 299.2, Fiber 23, Sugar 150.9, Protein 36.3
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- Place the bowl and whisk of a stand mixer in the freezer for 10 minutes. If you are not using a stand mixer place the beaters of a hand held mixer in the freezer.
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