Mexican Chocolate Icebox Cake Recipes

MEXICAN CHOCOLATE ICEBOX CAKE

Mexican Chocolate Icebox Cake image

Categories Cake Milk/Cream Mixer Chocolate Dessert Cinco de Mayo Summer Birthday Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 12

Number Of Ingredients 9

Ingredients

60 sponge-cake-type ladyfingers (from three 3-ounce packages)
2 3/4 cups chilled whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 ounce semisweet chocolate, grated

Steps:

Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate. Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

Carlota de Limon (Mexican Lemon Icebox Cake) image

Charlotte is usually a sophisticated dessert. This Mexican variation is a simplified, easy variation.

Provided by Anonymous

Categories World Cuisine Recipes Latin American Mexican Desserts

Time 6h15m

Yield 16

Number Of Ingredients 4

Ingredients

2 (14.5 ounce) cans evaporated milk
2 (14.5 ounce) cans sweetened condensed milk
¾ cup lemon juice, or more to taste
⅔ (20 ounce) package Mexican Maria cookies (galletas Maria)

Steps:

Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 51 g, Cholesterol 32.4 mg, Fat 10.5 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 183.3 mg, Sugar 33.4 g

EASY MEXICAN CHOCOLATE CAKE

Easy Mexican Chocolate Cake image

Couldn't be any easier than using a boxed cake mix! Special without all the effort and time and it's great served with berries and a cooling whipped cream! Recipe comes from Mr. Food himself.

Provided by GeeWhiz

Categories Dessert

Time 10m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) chocolate cake mix, prepared according to package directions (*see note)
3 eggs (*see note)
1 cup water (*see note)
1/3 cup oil (*see note)
2 teaspoons ground cinnamon
1/4 teaspoon ground red pepper
1 tablespoon balsamic vinegar
1 cup confectioners' sugar
1/2 cup unsweetened cocoa
1/4 cup water

Steps:

Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
*NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let cake cool for 15 minutes then remove to a wire rack to cool completely.
In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.

Nutrition Facts : Calories 304.6, Fat 14.5, SaturatedFat 2.9, Cholesterol 52.9, Sodium 374.7, Carbohydrate 43.8, Fiber 2.4, Sugar 26.5, Protein 4.8

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