Refrigerated Cake Recipes

Steps:

• Spread 2-3 tablespoon of whipped cream on a wafer and stack on another cookie. Alternate whipped cream with wafers and assemble on long plate in the shape of log. When all wafers are assemble use remaining whipped cream to coat all sides. Chill for 6-8 hours. Slice on the diagaonal and serve.

Steps:

• Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside.
• Sprinkle the gelatin over 1/4 cup cold water in a small saucepan (or even a metal measuring cup) and "bloom" at room temperature for 5 minutes. Then gently warm over low heat until just melted. (Do not allow to boil.) Remove from the heat and stir in the coffee liqueur, espresso powder and vanilla.
• Whip the heavy cream, powdered sugar and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce the speed to low and drizzle in the cooled gelatin mixture. Increase the speed back to high and whip to stiff peaks, about 30 seconds more.
• Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining chocolate wafers vertically (edge first) into the whipped cream to create 4 rows of about 12 cookies each, keeping each cookie slightly separated by cream.
• Spread the remaining whipped cream evenly over the cookie rows. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24.
• To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately.

Steps:

• Sift flour, sugar, soda and salt into a mixing bowl.
• Add lemon rind and drop in shortening.
• Add pineapple juice and vanilla.
• Beat 200 strokes or 2 minutes.
• Add egg whites and beat 200 more strokes.
• Bake in two greased 8 inch square pans at 360* (yes, 360) for 25- 30 minutes.
• Chill layers and then split each in half horizontally.
• Spread pineapple filling onto each layer and cover top with whipped cream.
• Refrigerate several hours before serving.
• Pineapple filling: Mix sugar, cornstarch and salt in top of double boiler.
• Add lemon juice and rind and mix well.
• Add beaten egg yolks, pineapple juice and butter and blend.
• Place over boiling water for 15 minutes or until thick.
• Whipped Cream: Beat heavy cream with sugar until light and fluffy.

Steps:

• Preheat oven to 350 degrees.
• Flour and grease a 13x9 inch pan.
• Prepare cake according to package directions.
• Poke holes at 1" intervals with wooden spoon handle.
• Puree strawberries in blender.
• Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.
• Prepare pudding using only 1 cup of milk.
• Fold in cool whip.
• Carefully spread over cake after all fruit has soaked in (VERY IMPORTANT).
• Place in refrigerator for at least 4 hours before serving.
• Decorate with fanned berries and mint leaves.