CHEF JEFF — ONE BYTE AT A TIME: Chocolate-Mint Icebox Cake

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If you have a hankering for an old-fashioned icebox cake, try the following.

Chocolate-Mint Icebox Cake

1¾ cups well-chilled heavy whipping cream

¼ cup sugar

½ to ¾ teaspoon mint extract

1 9-ounce package chocolate wafers

1¼ cups miniature chocolate chips

Mint leaves for garnish

In large mixing bowl, beat heavy cream, sugar and mint extract until stiff peaks form. To assemble cake: Spread each wafer with about 1 tablespoon of mint cream, forming about 4 stacks of 6 to 8 cookies. Lay stacks side by side on sheet of wax paper, pressing gently to form log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 6 hours. To serve, gently remove wax paper from beneath cake (holding cake in place with metal spatula) and sprinkle with chocolate chips. Slice cake diagonally with serrated knife into 1-inch-thick slices. Serve with mint leaves.

Note: It’s best to allow this cake to set overnight.

Yield: Serves 10.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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