Aunt Marys Ice Box Cake Recipes

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.

S'MORES ICE BOX CAKE

Steps:

• Line 9x5-inch loaf pan with plastic wrap, allowing wrap to extend up and over all sides of pan.
• In medium bowl, beat 1 1/2 cups whipping cream with electric mixer on high speed until stiff peaks form. Fold in marshmallow creme.
• To make Cake, spread about 1/2 cup whipped cream mixture in bottom of pan, spreading as evenly as possible. Top with layer of graham crackers, overlapping slightly if needed. Spread 3/4 cup pudding over graham crackers. Top with another layer of graham crackers. Spread 3/4 cup whipped cream mixture over crackers. Sprinkle with 1/2 cup of the marshmallows. Top with another layer of graham crackers. Continue layering, pudding, graham crackers, whipped cream mixture, marshmallows, graham crackers, pudding and then graham crackers. If needed, press cake down in pan. Top with remaining whipped cream mixture. Cover top with plastic wrap; refrigerate at least 12 hours before serving.
• Before serving, remove plastic wrap from top of cake. Place serving platter upside down over pan; turn platter and pan over. Remove pan; peel off plastic wrap.
• In medium bowl, whip 1 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream.
• In small microwavable bowl, microwave hot fudge topping on High about 15 seconds or just until drizzling consistency. Drizzle over top of cake. Crumble remaining graham crackers; sprinkle over top. Store in refrigerator.

AUNT PATTY'S COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
• In a small bowl, mix together the sugar, instant coffee, and cocoa.
• Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
• Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
• Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.

AUNT MARY'S ICE BOX CAKE

Steps:

• Grease a 9x13-inch pan.
• Spread half the crushed wafers in the prepared pan.
• Beat confectioners' sugar and butter together in a bowl using an electric mixer until creamy; add eggs and whipped topping. Beat until fully incorporated. Fold pineapple and pecans into mixture. Pour pineapple mixture over crushed wafers; top with remaining crushed wafers. Refrigerate until set, about 24 hours.

AUNT MARY'S ICE BOX CAKE

Steps:

• Grease a 9x13-inch pan.
• Spread half the crushed wafers in the prepared pan.
• Beat confectioners' sugar and butter together in a bowl using an electric mixer until creamy; add eggs and whipped topping. Beat until fully incorporated. Fold pineapple and pecans into mixture. Pour pineapple mixture over crushed wafers; top with remaining crushed wafers. Refrigerate until set, about 24 hours.

AUNT MARY'S ITALIAN CREAM CAKE

Steps:

• Combined baking soda and buttermilk and let stand for a few minutes.
• Cream sugar, butter, and shortening.
• Add egg yolks one at a time, beating well after each addition.
• Add buttermilk mixture and flour alternately until combined.
• Stir in vanilla.
• Beat egg whites until stiff.
• Fold stiff egg whites into batter along with coconut and pecans.
• Evenly divide mixture between 3 well greased and floured, 9 inch pans.
• Bake at 325 for 25 minutes or until a toothpick comes out cleanly.
• Top each layer with 'Aunt Mary's Cream Cheese Frosting' and sprinkle on pecans.

AUNT MARY'S APPLE CAKE

Steps:

• Preheat over to 350 degrees F.
• Sprinkle apples with sugar and let stand.
• Mix beaten egg and butter.
• Sift in flour, soda, salt and cinnamon and mix very well.
• Fold into apples and make sure the apples are well and evenly coated.
• Mix in raisins and, if desired, nuts.
• Note: we use raisins which have been soaked in bourbon.
• Note 2: If using regular raisins, make sure you plump them in warm water or rum or the like, then drain before adding.
• Place in a buttered 8" x 8" square baking dish or in a buttered bundt pan and bake for about 50 minutes.
• Cool briefly on rack in pan; turn out of the pan and allow to cool to room temperature on a rack.