Abigail Cahill O'Brien

Easy No-Bake Ice Box Cake

In Food on February 18, 2010 at 12:17 pm

When I asked my husband what he wanted for his birthday, he ticked off a long list of food: “Lasagna, Brussel sprouts, ice box cake, brownies . . .”

And so, tonight we’re having lasagna, Brussel sprouts and ice box cake.   (Brownies later in the weekend, unless I get ambitious, which is unlikely, because lasagna is not my forte and it’s looking pretty daunting at the moment, but that’s another post.)

If you know the ice box cake, a.k.a. refrigerator cake, you probably love it with childlike wonder – “How are you so wonderful when I did so little to you?”  If you’re just making it’s acquaintance, be prepared to fall hard for the following reasons:

1. Only two ingredients required – whipped cream and Nabisco’s famous Chocolate Wafers.

2. Under no circumstances will you have to bake separate layers and frost and roll them.  Or sift flour.  Or bake at all, for that matter.

3.  You can make it in any shape!  Letters, numbers, exclamation points.  Kids love that, and so do 32 year old men with names beginning in G.  Heck, everyone loves shapes.

Here’s the how-to; scroll down for pictures of it in process.

I used 4 cups heavy cream and 1 1/2 packages of chocolate wafers, so adjust according to your needs.  Whip heavy cream, adding vanilla extract along the way (I used 2 tsp).  Spread whipped cream on a wafer and stick another wafer to it, making a sandwich.  Stack the wafers vertically and begin building your desired shape.  When your shape is finished, frost the outside with the remaining cream.  Chill for 4 to 6 8 hours, or freeze until firm and thaw for 1 hour before serving.

Now, I’m not about to cut into his birthday cake at 11:06 in the morning, but if you look at the box in the picture below, you can see how it looks when you slice into it.  The whipped cream renders the wafers cake-y.

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  1. This should be called the Catholic Cake. It’s all about transubstantiation.

    By the way, I think the 4-6 hour period in the fridge is more like a minimum. 8 hours is a better bet. Whipped cream flavored with coffee would be yummy, I think. I made a rookie error the last time I made this cake by not whipping the cream quite enough — it should be good and stiff.

    I want a piece right now.

  2. Brainer, you’re right on both the naming and the timing – it should be more like 8 hours in the fridge, it’s fixed now.

    Coffee whipped cream? You’re crazy, dude, but I like you.

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