This is a “cake” I adored as a little girl in the ’70s, but hadn’t really thought about again until I was asked for my take on icebox cake. It really isn’t a cake at all — it’s layers of chocolate wafer cookies and whipped cream. I’m sure the version I ate as a child was made with Nabisco Famous Chocolate Wafers, which are still available, and Cool Whip. Although that was satisfying when I was a kid, my taste buds now crave more flavor and a touch less sweet. I added burnt sugar to the fresh whipped cream and baked my own bittersweet chocolate wafers.
Something old is new again and so much tastier.
When you slice into the cake you reveal the beautiful stripes of caramel and chocolate. You can simply spread the top with the caramel whipped cream, but for Easter or other holidays you might want to use a pastry bag and pipe a fancier design. Either way, this retro treat is one of the easiest and tastiest desserts I have ever made.
Icebox Cake Recipe With Caramel Whipped Cream
Makes: 12 servings
Prep Time: 45 minutes
Refrigerating Time: 3+ hours
Level: multiple steps, but all of them are easy
Ingredients
40 chocolate wafer cookies (store bought or homemade)
Caramel Whipped Cream:
3/4 cup sugar
1/4 cup water
1 teaspoon corn syrup
3 cups heavy whipping cream
Directions
To make the ice box cake:
- Line an 8 by 4-inch loaf pan with plastic wrap, set aside.
To make the caramel whipped cream:
- In a medium-large saucepan put the sugar in a mound in the center of the pan, be sure it doesn’t hit the sides. Gently add the water and corn syrup, making sure the sugar doesn’t splash up on the sides of the pan.
- If any of the sugar does not dissolve, very gently stir, but make sure none of the sugar hits the sides of the pan. (All of this care to keep the sugar off the sides of the pan will prevent your sugar from crystallizing while it cooks.)
- Cook over high heat, without stirring.
- When the sugar starts to color on the edges, gently whisk the sugar.
- Until it is quite dark, it will smoke a bit.
- Once the caramel is dark in color, reduce the heat and add half the cream. The caramel will sputter and seize up, which is normal. Gently whisk the caramel until the sugar dissolves. Add the remaining cream and stir.
- Strain the caramel cream into a shallow container. Cover and refrigerate until well chilled.
- Using a whisk or stand mixer whip 2/3 of the chilled caramel cream until soft peaks form. Reserve the remaining 1/3 of the cream for topping the cake.
- Coat the bottom of the prepared pan with about a 1/4-inch-thick layer of the cream. Line the outside of the pan with the cookies.
- Spread a layer of the cream on each cookie and layer them together in the pan.
- You should end up with about 3 rows of cookies and cream.
- Cover the top with more of the cream so the cookies are completely covered. Refrigerate the cake for at least 3 hours or overnight.
- Invert the cake onto a serving platter.
- Whip the remaining 1/3 of the cream and decorate the cake as you wish.
I really need to try this, it looks delicious!
looks great,seems easy will try
I have dearly loved these cakes since I grew up on Long Island. Now in California it seems no one has heard of them. Nabisco Famous Chocolate Wafers used to be extremely difficult to find. When my sons were little we made "magic cakes" from chocolate sandwich cookies and whipped cream and ate more cookies than made it into the cake. Whilst an unopened sleeve of these calls to me with a cuppa tea or coffee, I've always wanted to make the cookies. A couple of years ago I purchased black cocoa from KAF and recently made these using their recipe. I like them perfectly well by themselves as they are sinfully dark and almost bitter. Others, however, say "interesting" and rarely finish them even with very sweet filling. Your recipe will be made tonight precisely as written with the hope they'll be more popular on their own as well as in my beloved desserts. Thank you!
Lookin' good!!
I love the Nabisco Graham crackers with chocolate pudding Ice box cake. Add a little whipped cream, heaven.
I like them with whipped cream with almond extract for flavoring. Yum! Jackie
my mom used only whipped cream ,about the same as these and it!s my favorite desert adn my grown-up children,thank u for u!re recepies i love them. I will make it this week-end.
Looks simple enough. I'll have to worry about possibly having urgent dental care some other time. Now, I chow down.
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