Sunday, November 29, 2009

Ice Box Cake

For dessert, my sister's boyfriend, Tom, was nice enough to bring over this ice box cake.  Now I have never heard of this cake before, but it was great!  It's one of those recipes (like another favorite, oreo truffles) that has only a few ingredients, but really makes a good impression when people try it!  I give Tom props for making this for us since he knows I love to cook and he was making it for my whole family!  But anyways, this recipe is super good and definitely one that I'll make sometime.  Since I didn't actually make this dessert, I'm going to post the recipe in his words:


1 pint of heavy whipping cream
4 tablespoons of sugar (the more, the better)
1 tablespoon of vanilla extract
2 boxes of Nabisco’s Famous Chocolate Wafers
1 chocolate bar


First, a must for this is homemade whipped cream – no Ready-Whip, Cool-Whip, etc. Start by putting a bowl and the beaters in the freezer for around 15 minutes to get them really cold. Then take them out and pour the pint of heavy whipping cream in the bowl, and add around 4 tablespoons of sugar. You can’t really put too much sugar in, only too little, so be generous. Begin beating on high speed and continue doing so until the cream starts to form a more solid substance. At the first signs of this, add in the tablespoon of vanilla extract. Then continue beating the cream until it appears to be the right consistency. You can check on it by pulling the beaters out and some whipped cream should stay caught in the beaters, as opposed to being too liquid and running off of them. As soon as you reach this point, you want to stop beating it because if you go too long it will turn into butter.

After making the whipped cream, begin simply spreading it on the Famous Chocolate Wafers, and continue doing this so it looks like you are making a stack of little oreo sandwiches. Once you have put about 5 or 6 cookies together you should be able to turn them on their side and get them to stand on the plate. Continue spreading the whipped cream between each cookie, as you form a circular formation around the serving plate. For the last piece, you will have to spread whipped cream on both sides of the cookie and place in the last slot to finalize the ring.

After getting a complete ring on the plate, spread the excess whipped cream around the entire cake, covering every inch of it. Using a cheese grater and the chocolate bar, cover the entire top of the ring with chocolate shavings. Cover the entire cake loosely in aluminum foil, and place in the fridge (commonly referred to as an “ice box” back in the day, thus the name of the cake). After about a half a day, the cookies will have softened up with the whipped cream while in the fridge, and the ice box cake is ready to be served.

Thanks Tom!  This dessert was a winner :)

No comments:

Post a Comment