Lucilles Chocolate 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.

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.

ICEBOX CAKE

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.

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 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.