MOCHA CHOCOLATE ICEBOX CAKE
Provided by Ina Garten
Time 12h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
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.
ICEBOX CAKE
Made with Nabisco Famous Chocolate Wafers, this delicious Icebox Cake requires no baking; simply assemble the layers of whipped cream and cookies, refrigerate, then top with more whipped cream and milk-chocolate curls. As its name implies, this cake can be prepared in advance and stored in the refrigerator for up to a day before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-by-9-inch cake
Number Of Ingredients 5
Steps:
- Whip 3 cups of cream with 3 tablespoons sugar and the vanilla until soft peaks form.
- In a 9-by-9-inch cake pan with a removable bottom, spread a layer of whipped cream. Top with a layer of cookies. Continue layering cream and cookies, finishing with a layer of cream, until all the cookies are incorporated. Cover with plastic wrap, and refrigerate for at least 4 hours and up to overnight.
- Whip remaining 1 1/2 cups cream with remaining tablespoon sugar until soft peaks form. Transfer to a pastry bag fitted with a large star tip. Remove cake from refrigerator, and unmold. Pipe whipped cream over top and sides. Garnish with chocolate curls. Serve immediately.
ICEBOX CAKE (MAGNOLIA ADAPTATION)
This recipe was on Oprah's website and is an adaptation of Magnolia Bakery's icebox cake. It has to chill overnight, but it's deceptively simple to make. This works best with Nabisco famous wafers.
Provided by Sascha
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
- On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
- Spread with 1/2 cup whipped cream, making a 7-inch circle.
- Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
- To serve, dust top lightly with cocoa powder or chocolate shavings.
Nutrition Facts : Calories 809.4, Fat 56.1, SaturatedFat 31, Cholesterol 164.7, Sodium 538.7, Carbohydrate 71.5, Fiber 2.9, Sugar 31.9, Protein 8.1
MAGNOLIA BAKERY LEMON VANILLA BUNDT CAKE
Make and share this Magnolia Bakery Lemon Vanilla Bundt Cake recipe from Food.com.
Provided by Marie
Categories Breakfast
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Grease and lightly flour a 10" Bundt pan.
- In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Add the flour in thirds, alternating with the club soda, beating after each addition until smooth.
- Add the vanilla extract and the lemon zest and mix well.
- Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.
- Let cake cool in pan for 20 minutes.
- Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 410.9, Fat 19.1, SaturatedFat 11.4, Cholesterol 111.8, Sodium 27.2, Carbohydrate 55.8, Fiber 0.7, Sugar 37.9, Protein 4.6
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