Chocolate Turtle Icebox Cake Recipes
EASY CHOCOLATE ICEBOX CAKE
People are very impressed when they eat this, because the cookies get soft and meld together with the cream. They think that somehow you made really thin strips of chocolate cake, and they can never figure out how you got them to stand up. Best if you make it the day before.
Provided by isobel
Categories Desserts
Time 8h30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 27.3 g, Cholesterol 62.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 11.9 g, Sodium 290.5 mg, Sugar 10.2 g
MOCHA CHOCOLATE ICEBOX CAKE
Provided by Ina Garten
Time 12h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
ICEBOX CAKE
You don't have to bake to serve a wonderful dessert! This "cake" is made from chocolate wafers and whipping cream. It is so delicious.-Cindy Hawkins, New York, New York
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.
Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 138mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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