Lucilles Chocolate Ice Box Cake Food

ICEBOX CAKE

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.

EASY CHOCOLATE ICEBOX CAKE

Steps:

• Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
• Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
• Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
• Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.

CHOCOLATE ICEBOX CAKE

Steps:

• Add milk gradually to cream cheese in large bowl, beating after each addition until blended. Add dry pudding mix and melted chocolate; beat 1 min. Stir in COOL WHIP.
• Line 8x4-inch pan with parchment, with ends of parchment extending over sides. Arrange 1/4 of the cookies on bottom of prepared pan, overlapping as necessary to make even layer; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining cookies. Refrigerate overnight.
• Use parchment handles to remove dessert from pan before slicing to serve.

LUCILLE'S COFFEE CAKE

Steps:

• In a medium saucepan, combine milk, 1/2 cup sugar, butter, and salt over medium-low heat. Bring just to a simmer, then remove from heat. Let stand until cool.
• Meanwhile, combine yeast, water, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. Add yeast mixture and eggs to milk mixture, stirring to combine.
• Butter a large bowl; set aside. Place 6 cups flour in a large bowl. Slowly stir in the milk mixture. Add enough of the remaining 2 cups flour to create a dough that comes together around the spoon, being sure not to add more than 8 cups. Transfer to a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to prepared bowl, cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
• Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Cut into 4 equal pieces. Place on a baking sheet, cover with plastic wrap, and let stand until doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees. Prepare the filling: Brush 2 baking sheets with butter; set aside. Combine granulated sugar and cinnamon in a small bowl; set aside.
• Roll each piece of dough into a rectangle about 12 inches wide and 17 inches long. Brush each rectangle generously with butter. Sprinkle each rectangle evenly with 2 tablespoons cinnamon sugar mixture, 2 cups brown sugar, and 1 cup fruit or nuts. Roll up from long side like a jelly roll. Place 2 rolls on each baking sheet. Cut diagonal slits into the tops of rolls about 1 inch apart. Brush rolls with remaining butter. Sprinkle each roll with 2 tablespoons cinnamon sugar and 1/2 cup dried fruit or chopped nuts, pressing into slits.
• Let stand for 15 minutes. Transfer to oven and bake for 15 minutes. Reduce oven to 350 degrees.and continue to bake until light golden brown, about 20 minutes more. Transfer baking pans to wire racks and let cakes cool briefly.
• Prepare the icing: In a medium bowl, combine confectioners' sugar and water, stirring to make a smooth glaze. Drizzle generously over warm coffee cakes.

LUCILLE'S CHOCOLATE ICE BOX CAKE

Steps:

• Melt first three ingredients in double boiler Thoroughly melt and blend Meanwhile, rip angel food cake in to small, 1/2 in pieces and place in 9x9 pan. Next, add egg yolks and fold in whipped cream and beaten egg whites Blend carefully. You want in to be an even consistency, but you don't want to lose the lightness of the whipped cream and egg whites Pour mixture into 9x9 pan with ripped angel food cake. Make sure to cover all pieces as much as possible. Cover with plastic wrap and leave in refrigerator overnight. If desired, before serving sprinkle with powdered sugar and toasted almonds.

LUCILLE'S CHOCOLATE ICE BOX CAKE

Steps:

• Melt first 3 ingredients in double boiler Meanwhile, rip angel food cake into small pieces and place in 9x9 pan Add egg yolks, and fold whipped cream and beaten egg whites into chocolate mixture Blend carefully Pour over angel food cake bits, and cover them as much as possible. Cover with plastic wrap and chill in refrigerator overnight.

CHOCOLATE ANGEL ICE BOX CAKE

Steps:

• Line 9x3" loaf pan with plastic wrap by placing a 16" strip lengthwise and a 12" strip widthwise.
• Slice store bought Angel Food Cake into 1" slices. Set aside.
• Coarsely chop Chocolate Almond Bar(s) (enough to equal 6 ounces). Can use plain bar(s), but we like the texture and flavor of chopped almonds in the finished cake.
• Place in double boiler with semi sweet chocolate chips, have water below at a strong simmer.
• Stir chocolate constantly until melted and mixed thoroughly.
• Using stand mixer, whip egg whites until stiff.
• In separate bowl, with clean beaters, whip one 1 cup cream, until thick. Set aside. (Save remaining cream until following day.).
• In separate bowl, beat egg yolks til thick (about 5 minutes).
• Slowly stream melted chocolate into egg yolks, beating thoroughly. Set aside.
• Carefully fold stiffly beaten egg whites into Chocolate mixture. Then fold in Whipped Cream.
• Line bottom of loaf pan with angel food cake slices.Place heaping spoonful of chocolate/cream mixture, fully covering cake slices. Place angel food slices over, layering with chocolate cream mixture, ending with cake slices.
• Fold plastic wrap over securely.
• Place in refrigerator for at least 4 hours; overnight is preferred.
• Prior to serving, whip remaining cream until stiff, adding confectioners' sugar and vanilla.
• Remove chilled cake from loaf pan. Remove one layer of plastic wrap. Use other layer to place cake on serving plate, removing wrap carefully. Frost with whipped cream. Can decorate with shave chocolate or drizzle with melted chocolate. Slice into 12 servings, about 1/2 thick.
• Cover and refrigerate any leftover cake.