Chocolate Icebox Cake
Chocolate Mint Icebox Cake
One of the first desserts I learned to make. Now it’s making a comeback and with good reason – it’s easy, do-ahead and delicious! Don’t use stuffed wafer cookies, like Oreos. The plain chocolate wafers are what you want. If you don’t like mint, add a teaspoon of vanilla instead.
1 package, 8-9 oz, chocolate wafer cookies
2 cups whipping cream
1/3 cup sugar or more to taste
3/4 teaspoon mint extract
Mini chocolate chips for garnish
Stir cream, sugar and mint extract together. Taste and adjust sugar if desired. Then beat until stiff peaks form. Spread each wafer with a couple teaspoons or so of mint cream, forming stacks. Lay stacks horizontally on a serving platter, pressing gently to form a log. Cover log with rest of mint cream. Refrigerate 4 hours or up to 2 days. To cover, make a tent of foil over the cake. To serve, sprinkle with chips and slice cake. Serves 6-8.
Enjoy this chocolate icebox cake.
©2006-2010 Rita Heikenfeld and AboutEating.com
