Lucilles Chocolate Ice Box Cake Recipes

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EASY CHOCOLATE ICEBOX CAKE



Easy Chocolate Icebox Cake image

People are very impressed when they eat this, because the cookies get soft and meld together with the cream. They think that somehow you made really thin strips of chocolate cake, and they can never figure out how you got them to stand up. Best if you make it the day before.

Provided by isobel

Categories     Desserts

Time 8h30m

Yield 8

Number Of Ingredients 6

1 ½ cups heavy whipping cream, divided
½ cup sweet sherry
1 (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
1 tablespoon grated milk chocolate
1 tablespoon slivered almonds, for garnish
aluminum foil

Steps:

  • Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
  • Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
  • Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
  • Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 27.3 g, Cholesterol 62.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 11.9 g, Sodium 290.5 mg, Sugar 10.2 g

CHOCOLATE WAFER ICE BOX CAKE



Chocolate Wafer Ice Box Cake image

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

2 3/4 cups heavy cream (chilled)
1/2 cup confectioners' sugar
1 teaspoon vanilla
36 nabisco famous chocolate wafer cookies
2 tablespoons unsweetened cocoa powder (sifted)
2 tablespoons rainbow multicolored sugar nonpareils or 2 tablespoons candy sprinkles

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

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