Wednesday, August 3, 2011
Chocolate Peppermint Icebox Cake
Recently, I've become enchanted with everything 1950s. So it's no surprise I'd want to try making an icebox cake. I just find the term "icebox" to be so quaint; it immediately puts good feelings in my mind. The problem became tracking down a recipe. These cakes have gone out of style and the recipes seemingly buried. I decided to create my own recipe, and this Chocolate Peppermint Icebox Cake was born.
This recipe combines a peppermint whipped cream with chocolate wafer cookies. That's never a bad thing. Think mint oreo. It's also incredibly quick to make. It does require a few hours in the "icebox" before serving, so it involves a bit of planning ahead, but there's nothing more complicated to it than that. Easy as it is to make, this dessert also has the potential to impress. When you cut into this cake and reveal all those beautiful looking layers, it makes quite a statement. For an added touch, I crumbled a couple of wafer cookies on top and garnished the rim with some peppermint candies.
CHOCOLATE PEPPERMINT ICEBOX CAKE
2 9oz package chocolate wafers
3 c. heavy whipping cream
3/4 c. powdered sugar
3 tsp. peppermint extract
peppermint candies for garnishing (optional)
1. In the absolute largest bowl you own, whip together the cream, powdered sugar, and peppermint extract. Start on a low speed and increase incrementally.
2. Assemble the cake in a 9 inch springform pan. Start with a layer of chocolate wafers, overlapping them to cover the bottom. Spread a layer of the mint whipped cream on top. Repeat until you have four layers of each, ending with whipped cream. Cover with plastic wrap and place in the refrigerator. Allow it to chill for at least 4 hours, preferably overnight. Right before serving, garnish with crushed up wafers and peppermint candies.
Source: Cats and Casseroles original recipe