ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
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.
OLD-FASHIONED ICEBOX CAKE
This Old-Fashioned Icebox Cake is a classic no-bake dessert that only requires 5 ingredients!
Provided by Blair Lonergan
Categories Dessert
Time 4h15m
Number Of Ingredients 6
Steps:
- In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
- Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
- Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
- Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
- Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
- Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
- Cover loosely and refrigerate for at least 4 hours, or up to overnight.
Nutrition Facts : ServingSize 1 slice, Calories 357.5 kcal, Carbohydrate 35.2 g, Protein 3.6 g, Fat 23 g, SaturatedFat 13.2 g, Cholesterol 71.3 mg, Sodium 293.7 mg, Fiber 1.3 g, Sugar 16.5 g, UnsaturatedFat 8.2 g
MAMMA'S ICEBOX FRUITCAKE
My family doesn't really like the traditional fruitcake, but will eat this like crazy. The thing I like most about it is that it freezes really good. You can make it a month in advance, freeze, defrost and serve later. Cook time is actually chill time.
Provided by Jellyqueen
Categories Dessert
Time 6h10m
Yield 1 large cake, 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix graham cracker crumbs and milk until well blended.
- Add remaining ingredients until well blened.
- Mixture will be very stiff.
- Pack into a Christmas mold, which has been sprayed with oil, or form into logs and wrap with wax paper.
- Cover and keep refrigerated.
- Remove from mold just before serving.
CHOCOLATE ANGEL ICE BOX CAKE
recipe given to me by both my mom and a good friend in the 70's. A family favorite that I share only because it should be known by all! Cook time is the minimum time to refrigerate before serving. We like it most when it's made the day before!! (and since i usually serve this for a special occasion, that makes life easier!!)
Provided by nleewebb
Categories Dessert
Time 4h45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 432.4, Fat 25, SaturatedFat 14.6, Cholesterol 98.5, Sodium 296.5, Carbohydrate 49.1, Fiber 1.8, Sugar 31.2, Protein 7.2
PASSION-FRUIT ICEBOX CAKE
This six-layer lemon cake is filled with passion fruit curd and creme fraiche mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line 11 1/2-by-17 1/2-inch jelly-roll pan with parchment; brush with soft butter, and dust with flour, shaking out excess.
- Place eggs and sugar in bowl of electric mixer. Using hand whisk, stir until mixed. Set bowl over pot of simmering water; whisk until mixture is warm, about 3 minutes.
- Transfer bowl back to electric mixer; beat with whisk on high for about 7 minutes until, when whisk is lifted, mixture leaves trail resembling a ribbon that blends back into surface in 3 seconds. Add zest and juice. Sift flour over egg mixture, one-third at a time, folding after each addition. Just before final third is completely folded in, stream in butter; fold in. Pour into prepared pan; bake until cake tester comes out clean and cake is springy to the touch, 16 to 18 minutes. Cool. Invert pan to remove cake; peel off parchment.
- Slice cake widthwise into three rectangles, about 5-by-11 inches each. Split each in half, creating two layers of equal thickness. Place one layer on a flat, rectangular platter; spread with 3/4 cup mousse. Spoon 1/2 cup curd over mousse; spread. Cover with another cake layer; repeat process ending with cake layer. Reserve 3/4 cup mousse to frost cake. Cover with plastic; chill about 4 hours or overnight.
- When ready to serve, invert cake onto a serving plate. Spread top of cake with reserved mousse; sprinkle with coconut. Serve with passion-fruit pulp spooned around cake.
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