If even one person discovers icebox cake because of this post, then I’ve done my job. It’s a Smitten Kitchen recipe (of course) Deb adapted from Magnolia Bakery. I’ve been making it at least 3 years now, if not longer, and no matter what else I say I’ll bring to a party, inevitably the question is “why don’t you just bring that cake you brought last time?” or “but what about that cake that looks like a giant Oreo?”
It’s my “you guys have worked so hard lately” cake, my family’s favorite birthday cake… I even brought it to a 4th of July party this past year, worried about the extreme heat, but I didn’t have to because it was gone in under 5 minutes after I took the cover off.
What I’m trying to say is, if you want a quick, no-bake cake to bring to New Year’s that will create shock and awe wherever you bring it, here. Try this. Oh, and if you really don’t want to turn on your oven, and want to bring two desserts, you can’t go wrong with Bailey’s Irish Cream balls.
Adapted from Smitten Kitchen, who adapted it from The Magnolia Bakery Cookbook
The chocolate wafers can be challenging to find. You can order a case on Amazon if you’re nuts like me, but otherwise, they will be in an obscure section of your grocery store (in my ShopRite, they’re in the ). They are somewhat easier to find at this type of year because many stores carry them as a seasonal item, so I tend to stock up now.
I haven’t changed much in this recipe, just tweaked some of the amounts because I like to make a really tall cake that will easily feed 10-12 or more. The icebox cake recipe in the link I posted to Smitten Kitchen will probably feed that many people if you cut normal pieces, but eeeeveryone always goes for seconds, so I like to make it sky high and then slice it a little thinner.
Lastly, make this on a 9″ cake board topped with parchment or wax paper so it can be easily transported. I buy mine from NY Cake because it’s near my job, but many baking and restaurant supply stores carry them.
4 cups heavy cream
1/4 cup sugar
1 tablespoon vanilla extract (I use vanilla bean paste, the flecks look great)
3 (9-ounce) packages chocolate wafer cookies
Combine cream, sugar and vanilla in a large bowl; this is the perfect use for a stand mixer with whisk attachment. Otherwise, beat with an electric hand mixer on high speed until soft peaks form.
On a cake board or flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread 1/2 cup of whipped cream on top, making a 7-inch circle. Repeat layer of 7 cookies, then whipped cream, etc. Continue with remaining cookies and cream, alternating cookies as you stack them to create the staggered effect. (I’m going to make a time lapse video one of these days, I swear. Just as soon as I figure out how to…)
Cover the icebox cake with plastic wrap and refrigerate overnight.