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.
FAMOUS CHOCOLATE WAFER CAKE (ZEBRA CAKE) EASY
My family has been making this dessert for over 80 years. It was first introduced by Nabisco in 1929 as "Chocolate Wafer Icebox Cake". My mom, now almost 90, remembers her mother serving this to her when she was a child. As the wafers sit overnight, they become cake-like and incredibly delicious! Combined with real, hand-whipped...
Provided by Family Favorites
Categories Chocolate
Time 20m
Number Of Ingredients 3
Steps:
- 1. Combine whipped cream and vanilla in a glass bowl. Beat with mixer until stiff peaks form.
- 2. Spread just a tsp. of whipped cream onto each wafer. Stack wafers together. Then stand on edge on serving platter to make log.
- 3. Frost with remaining whipped cream. Refrigerate at least 4 hours or overnight.
- 4. Cut dessert diagonally into 14 slices. Store leftover cake (...if any =) ) in refrigerator.
- 5. Decorate with mini chocolate chips, chocolate shavings, nuts, toasted coconut or (my favorite) just serve as is!
CHOCOLATE WAFER CRUST
A lovely crust to go with some of your favorites.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 2
Steps:
- Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 15.2 g, Cholesterol 23.3 mg, Fat 11.6 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 6.4 g, Sodium 183.1 mg, Sugar 6.2 g
CHOCOLATE WAFER COOKIE DESSERT (FAMOUS WAFERS COPYCAT)
I no longer can buy Nabisco Famous Wafers in my area. I searched and found these on the King Arthur website. Stack the cookies, sandwiched between the optional filling, in the refrigerator overnight and they turn into a delicious cake-like dessert. These cookies will also make a good pie crust (see Recipe #424844).
Provided by Kats Mom
Categories Dessert
Time 2h
Yield 42 cookies, 8 serving(s)
Number Of Ingredients 14
Steps:
- Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.
- In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.
- Beat in the egg and vanilla, then the flour and cocoa.
- Cover the dough, and chill for 30 minutes.
- While the dough is chilling, preheat the oven to 350°F
- Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough.
- Cut into 2 1/2"-round cookies. A biscuit cutter is handy for this.
- Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out.
- When they're done, remove the cookies from the oven, and allow them to cool completely.
- FILLING: Whisk together the heavy cream and other ingredients. When blended, whip until the cream holds a soft peak.
- ASSEMBLY: Place one cookie on a small plate. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here.
- Top with a second cookie, using it to compress the whipped cream to about a 1/4"-thick layer.
- Repeat with 4 more cookies, finishing with a layer of whipped cream.
- Refrigerate from 4 to 24 hours before serving.
- OTHER FLAVORING OPTIONS: To flavor 1 cup of cream, add one of the following combinations: *2 tablespoons confectioners' sugar + 3/4 teaspoon vanilla extract; *2 tablespoons confectioners' sugar + 1/8 teaspoon coconut flavor; *2 tablespoons confectioners' sugar + 1/8 teaspoon peppermint oil; *1 tablespoon granulated sugar + 1 tablespoon Dutch processed cocoa + 1 teaspoon espresso powder.
Nutrition Facts : Calories 531.9, Fat 35.2, SaturatedFat 21.6, Cholesterol 138.5, Sodium 275.1, Carbohydrate 51.7, Fiber 2.5, Sugar 28.4, Protein 5.9
FAMOUS CHOCOLATE WAFER COOKIES/CHOCOLATE SNAPS
This recipe has been changed since the first review. It comes from King Arthur Flour's Cookie Companion, so give it a try if you are looking for something similar to Nabisco's Famous Wafers.
Provided by Claire312
Categories Dessert
Time 1h20m
Yield 8 dozen, 96 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine flour, cocoa, baking powder, and salt.
- In a large bowl, beat the butter until creamy. Add the sugar, egg, water and vanilla. Beat on high speed for about 1 minute.
- Stir in the flour mixture until just incorporated.
- Chill dough for at least an hour.
- Preheat oven 350 degrees F.
- Roll 1/8 inch thcik. Use a round cutter to cut 2 1/4 inch circles. Place circles on lined baking sheets and bake for 17 minutes or until they start to smell and appear done.
CHOCOLATE WAFER COOKIES (LIKE NABISCO CHOCOLATE WAFER COOKIES)
Remember the Ice Box Cake back in the 60's and 70's? The ones that used the Nabisco Chocolate Wafer Cookies? Well, this is the recipe to use when you can't find the cookies in the store! It seems a lot of stores are not carrying them anymore, and if you want them, you have to order them at Amazon.com. This recipe is courtesy of Ahmed1 at CDKitchen, and he had very good results using this recipe. NOTE: The preparation time does NOT include the 20-30 minutes in the refrigerator to chill. Keep in mind that the cooking time is 7-8 minutes PER BATCH. Enjoy!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 37m
Yield 36 2 3/4
Number Of Ingredients 11
Steps:
- Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly.
- Sift together the flour, baking powder, baking soda, and salt, and set aside.
- In the large bowl of an electric mixer cream the butter.
- Add the vanilla and sugar, and beat to mix well.
- Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.
- On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.
- Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness.
- Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)
- Adjust two racks to divide oven into thirds, and preheat oven to 400.
- Line cookie sheets with aluminum foil.
- Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.)
- With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible.
- Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula. Handle them carefully in order to keep them perfectly round and flat.
- Leftover pieces of the dough should be pressed together and rerolled.
- Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even taking.
- Bake until the cookies feel almost firm to the touch.
- These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)
- With a wide metal spatula, transfer the cookies to racks to cool.
- Store in airtight container.
Nutrition Facts : Calories 46.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.7, Sodium 25.9, Carbohydrate 6.3, Fiber 0.4, Sugar 2.8, Protein 0.8
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