Famous Chocolate Wafer Cake Food

FAMOUS CHOCOLATE WAFER CAKE

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!!

ZEBRA CAKE III

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.

CHOCOLATE WAFER ICE BOX CAKE

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.

CHOCOLATE WAFER COOKIE ICE CREAM CAKE

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.