ZEBRA CAKE III
This easy-to-make icebox cake seems to be as popular today as it was 50 years ago.
Provided by Joanne L. Hayes
Categories Desserts Chocolate Dessert Recipes
Time 8h30m
Yield 6
Number Of Ingredients 5
Steps:
- Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
- Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
- Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
- Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
- Cover tightly and refrigerate overnight.
- To serve, slice diagonally to create striped pieces.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 38.3 g, Cholesterol 83.7 mg, Fat 29.7 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 16.5 g, Sodium 269.6 mg, Sugar 18.4 g
NO-BAKE ICEBOX ZEBRA CAKE
Steps:
- Place the cream in a large mixing bowl and beat with an electric mixer until it is fluffy and soft. Add the sugar and vanilla. Continue beating until the cream holds stiff peaks. (When you lift a beater or whisk straight up, the whipped cream should form a peak that stands up.)
- Spread a scant tablespoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks. Spread an inch wide line of whipped cream down a plate or serving platter.
- Assemble cookie stacks into a log on the plate along the line of whipped cream. Generously frost the cookie log with remaining whipped cream and sprinkle with grated chocolate.
- Cover tightly with saran wrap and refrigerate overnight. To serve, slice diagonally to create striped pieces.
Nutrition Facts : Calories 421 kcal, Carbohydrate 16 g, Protein 3 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 123 mg, Sodium 46 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
FAMOUS CHOCOLATE WAFER CAKE
Famous Chocolate Wafer Cake, with it's chocolatey and sweet cream goodness, is one of easiest and most delicious no-bake desserts you will ever make!
Provided by Sherri Hagymas
Categories Dessert
Time 4h20m
Number Of Ingredients 4
Steps:
- Beat cream with mixer on high speed
- Add vanilla and sugar and continue beating until stiff peaks form.
- Spread a couple of teaspoons of whipped cream onto each wafer and begin stacking on top of each other.
- As it gets longer lay it down on edge on a long platter and continue adding the additional wafers.
- Frost with remaining whipped cream.
- Top with shaved chocolate or chocolate sprinkles if desired.
- Refrigerate for at least 4 hours.
- Cut diagonal slices to serve.
- ENJOY!!
Nutrition Facts : Calories 667 kcal, Carbohydrate 71 g, Protein 7 g, Fat 40 g, SaturatedFat 21 g, Cholesterol 105 mg, Sodium 648 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
CHOCOLATE-AND-VANILLA ZEBRA CAKE
Striking stripes of vanilla and chocolate hide beneath a thick coating of glossy chocolate frosting in this dramatic cake. Best of all, it's surprisingly simple to pull off; the pattern is created by alternating spoonfuls of batter in the center of the pans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Number Of Ingredients 19
Steps:
- Cake: Preheat oven to 350 degrees. Brush two 9-inch round cake pans with butter. Line bottoms of pans with parchment rounds; brush parchment with butter.
- Whisk together flour, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together egg whites and granulated sugar until light, opaque, and foamy, about 2 minutes. Whisk in 1 1/2 cups milk, butter, oil, and vanilla until smooth. Add flour mixture; whisk until smooth. In another large bowl, whisk together egg yolks, 1/3 cup milk, and cocoa. Add 3 1/4 cups of vanilla batter to cocoa mixture and whisk until smooth. Whisk remaining scant 3 tablespoons milk into remaining vanilla batter.
- Spoon 1/4 cup vanilla batter into center of each prepared pan. Spoon 1/4 cup chocolate batter into each center, directly on top of vanilla batter. Repeat, always spooning batter into centers of pans, and occasionally tapping pan firmly on work surface to ensure even distribution, until all batter is used (batters should appear as concentric rings).
- Bake, rotating pans halfway through, until cakes are puffed slightly and a tester inserted into centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack, remove parchment, and let cool completely.
- Frosting: Meanwhile, whisk together cocoa, espresso powder, salt, hot water, and vanilla until a smooth paste forms. Beat butter with confectioners' sugar on medium-high speed until light and fluffy. Beat in chocolate, then cocoa mixture and corn syrup, until smooth.
- Trim tops of cakes flat. Transfer one cake, trimmed-side up, to a cake plate or stand lined with parchment strips. Spread 3/4 cup frosting evenly over top. Place remaining cake layer on top, trimmed-side down. Spread remaining frosting evenly over top and sides of cake. Remove parchment strips; serve. Cake can be stored, uncovered, at room temperature up to 12 hours, or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.
CHOCOLATE RASPBERRY ZEBRA CAKE RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, salt, eggs, vegetable oil, vanilla extract, milk, base batter, cocoa powder, base batter, raspberry jam, raspberry extract, red food coloring, heavy cream, chocolate chips, raspberries, powdered sugar
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
- In a second mixing bowl, combine the eggs and vegetable oil.
- Add the wet mix to the dry mix, stirring constantly until smooth.
- Preheat oven to 350˚F (180˚C).
- Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid.
- Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly.
- Add the raspberry jam to other. Mix thoroughly.
- In a greased 9-inch (23 cm) cake pan, alternate batters by placing ¼ cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
- Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
- Let mix rest until consistency is thick and mix is cooled.
- Cool cake slightly, and then invert onto a wire rack to cool completely.
- Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
- Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
- Enjoy!
Nutrition Facts : Calories 872 calories, Carbohydrate 72 grams, Fat 65 grams, Fiber 3 grams, Protein 12 grams, Sugar 37 grams
CHOCOLATE WAFER COOKIE ICE CREAM CAKE
This is a great birthday cake, that's simple dimple to make, from televisions cooking show host of Ciao Italia, Mary Ann Esposito! She is the longest running cooking show host in history. She is a wonderful person, and I had the great privilege of meeting her many years ago, as she lives next to the town I used to live in, and she was guest speaker at a womens luncheon that I attended. Her husband, Guy Esposite is a well known doctor in Dover NH. NOTE: Cooking time is freezing time, and I would freeze it for at least 2 hours. NOTE: Please see my recipe for Recipe #329292, if you have a hard time finding the Nabisco Chocolate Wafer Cookies at your local grocery store. (Sometimes they are found in odd places like near the ice cream toppings and cones etc.)
Provided by Lindas Busy Kitchen
Categories Frozen Desserts
Time 2h30m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Line a 9X3" pan with aluminum foil, with an overhang of 2".
- Line the bottom of the pan with a layer of the cookies, breaking a few to fit into the edges, if necessary.
- Spread a layer of ice cream over the cookies.
- Repeat making 2 more layers, or however many your pan will accommodate, ending with a top layer of cookies.
- Cover the pan tightly with aluminum foil, and freeze until needed.
- 15 minutes before serving, remove the cake from the freezer.
- Whip the cream.
- Grab the overhanging foil on the sides of the pan, and lift out the ice cream cake. Place it on a serving platter.
- Decorate the top with whipped cream, and place the strawberries randomly on top to make a design.
- Cut into squares with a sharp knife, and serve.
Nutrition Facts : Calories 467.5, Fat 19.5, SaturatedFat 9.2, Cholesterol 43.2, Sodium 446.1, Carbohydrate 68.7, Fiber 2.8, Sugar 39.1, Protein 7.5
ZEBRA CAKE
Make and share this Zebra Cake recipe from Food.com.
Provided by BakingBelle
Categories Dessert
Time 6h7m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Take two chocolate wafers and sandwich them together with half a teaspoon of whipped topping. Put an additional half teaspoon on top of the top cookie. Set this stack down on its side on a plate and continue stacking sideways until you have a 14-inch long log. On the outside, frost the remaining whipped topping so that it covers the rest of the cake.
- Cover with plastic wrap and freeze for about five hours. Take it out and let it thaw in the fridge for 1 hour.
- Slice it. On the inside, it will be striped. Just like a zebra!
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