Chocolate Icebox Cakes with Coffee Cream
April 21, 2005 posted by Linda Avery
by Bob and Melinda Blanchard
from Cook What You Love
(Clarkson Potter, 2005)
Serves 4
We have many fond memories of our old-fashioned icebox cakes covered with whipped cream. The original recipe has appeared for years on the package of Nabisco Famous Chocolate Wafers. Our new, improved version uses coffee whipped cream, and these individual cakes produce big smiles every time we serve them.—Bob and Melinda Blanchard
Because the refrigerator can cause the whipped cream to dry out a bit, loosely wrap the cakes in plastic wrap to keep them moist and fresh. — Linda Avery
convert Ingredients
1 1/4 cups heavy cream
3 tablespoons sugar
1 teaspoon pure vanilla extract
2 teaspoons instant espresso powder
24 Nabisco Famous Chocolate Wafers
1 ounce semisweet chocolate, for garnish
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Method
1. Using an electric mixer, beat the cream, sugar, vanilla, and coffee together until the cream holds its shape. (You can test this by lifting the beaters. If the cream doesn’t fall off, it’s the right consistency.)
2. Spread about 1 tablespoon of the cream onto each wafer. Stack 6 wafers together for each serving, alternating the wafers with the cream and pressing slightly so they hold together.
3. Spread the remaining cream over the outside of the stacks to cover the wafers completely.
4. Chill for 4 to 6 hours. Grate a sprinkling of chocolate over the cakes and serve.
Recipe © 2005 by Melinda Blanchard and Robert Blanchard. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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[Linda Linden] So yummy and making it just made me smile! My mom used to make the original recipe for us when we were little. I loved it then, and when I made this recipe for my family they loved it also. It was very easy to make. We thought the coffee flavor and the little extra crunch from the grating of chocolate were great additions. I will definitely make this very simple, yummy recipe again.
[Leanne Abe] Does it show my age that I didn’t know there was an “original” recipe? I was skeptical about this simple recipe with so few ingredients, but the little cakes were so cute and perfect for one serving. It came together quickly, then sat in the fridge until dessert time. The coffee-flavored whipped cream added a little bit of indulgence. I also made it without the coffee and could really taste the vanilla. Light, easy, and quite delicious.