← Cornbread with Honey Butter Funfetti-White Chocolate Cake Balls →

Chocolate Icebox Cake

Posted on 07/14/2010 by Maura

Here is one big difference between my friend Errika and myself:  When Errika is cooking, she makes everything look so effortless, sipping a glass of wine while cooking her way from one end of the kitchen to the other.  I, on the other hand, become this crazy maniac who more often than not is pushing people (Tim) out of my way and screaming orders at innocent bystanders.  Why I do that, I’m not sure (other than the fact I’m usually starving) but I wish I was more like Errika in the kitchen.

Another difference:  She always picks out dishes or desserts I wouldn’t think to make, like this cake, watermelon gazpacho or pasta with clam sauce, and they always turn out amazing.  I’m glad we cook together most of the time, because she has great taste in food.

See, I’ve never actually made this cake, Errika has.  But I’ve eaten it and it is without a doubt delicious, which is what really matters.  This is one of Errika’s go-to cakes.  She has made it for her boyfriend, Jason, several times.  The first time she went on and on about how easy and delicious it was, which should have been my first sign to make it myself, but of course I didn’t.  Why would I make it myself when I knew it was just a matter of time before she’d make it again?  And, I was right–she made it for their three year anniversary and I just so happened to be there.  I didn’t do any of the preparation and got to enjoy a slice

As for the cake itself, when it sits overnight, the wafers get very soft and the tastes really mesh.  It is incredible with peanut butter, but feel free to leave it out if you aren’t a fan.  This is sure to please, and a cinch to put together!  It doesn’t even require an oven.  You’ll love it.

Chocolate Icebox Cake

Recipe adapted by Errika Lea from Smitten Kitchen

Ingredients

6 cups heavy cream

1/3 cup + 1 tablespoon sugar

1 cup peanut butter, slightly warmed, optional

2 (9 oz.) packages chocolate wafer cookies

chocolate shavings for garnish, optional

Instructions

In a large bowl fit for a stand mixer, beat cream and sugar on high speed until soft peaks form.

On a large serving plate, arrange seven cookies in a circle, fit closely together, and one in the center.  Spread about 1/2 cup of whipped cream on top, leaving a bit of the ends cream-free.  Drizzle some peanut butter on top of the whipped cream, if desired.  Repeat with the rest of the cookies, cream and peanut butter.  There should be 11 layers of cookies and a layer of whipped cream on top when you are finished.

Cover with plastic wrap and refrigerate for at least six hours, preferably overnight.

Before serving, cover the top with chocolate shavings if desired.

About Maura

I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Cakes, Dessert, Quick & Easy Meals. Bookmark the permalink. ← Cornbread with Honey Butter Funfetti-White Chocolate Cake Balls →