CHEF JEFF — ONE BYTE AT A TIME: Chocolate-Mint Icebox CakeTry this recipe if you have a hankering for an old-fashioned icebox cake.
By: Herald Staff Report,
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.
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