CHOCOLATE WAFER ICEBOX CAKE RECIPES

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FAMOUS CHOCOLATE WAFER CAKE (ZEBRA ... - JUST A PINCH RECIPES



famous chocolate wafer cake (zebra ... - Just A Pinch Recipes image

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 whipping cream, it's comfort food at its finest! So creamy, good and satisfying! Perfect with a hot cup of coffee after a great meal... and so easy!

Provided by Family Favorites @Quinnn

Categories     Cakes

Prep Time 20 minutes

Yield 14

Number Of Ingredients 3

1 - tsp. vanilla
2 - cups chilled whipping cream, unwhipped
1 - 9 oz. package nabisco famous chocolate wafers

Steps:

  • Combine whipped cream and vanilla in a glass bowl. Beat with mixer until stiff peaks form.
  • Spread just a tsp. of whipped cream onto each wafer. Stack wafers together. Then stand on edge on serving platter to make log.
  • Frost with remaining whipped cream. Refrigerate at least 4 hours or overnight.
  • Cut dessert diagonally into 14 slices. Store leftover cake (...if any =) ) in refrigerator.
  • Decorate with mini chocolate chips, chocolate shavings, nuts, toasted coconut or (my favorite) just serve as is!

ICEBOX CAKE RECIPE | REE DRUMMOND | FOOD NETWORK



Icebox Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 6 hours 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 3

1 quart heavy whipping cream
1 cup powdered sugar 
One 9-ounce box thin chocolate wafer cookies 

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.

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