Ice Box Cake

There is a saying that goes something like "all the best ideas have already been done". This recipe could well justify that saying! Ice Box Cakes were invented in American kitchens by thrifty homemakers.

Since the dawn of the ice box cake, people have come up with countless ways to improve the cake as a dessert. However, when I decided to go back to basics and make this cake, I realized that it needed no improvement at all.

I was pleasantly surprised at how easy this cake was and how great it tastes. I also love that it is intended to be made ahead, which makes it great for company, holidays & diner parties. Layers of chocolate cookies and mocha whip cream are the perfect combination. Another thing I love about this recipe is that it is so versatile. You could really play with the flavor of the homemade whip cream.

Hope everyone enjoys!

Ingredients

• 2 cups cold heavy cream
• 12 ounces cream cheese cheese
• 1/2 cup sugar
• 1/4 cup coffee liqueur
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon instant espresso powder or instant coffee granules
• 1 teaspoon pure vanilla extract
• 1 1/2 packages Nabisco Famous Chocolate Wafers
• Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), combine the heavy cream, cream cheese, sugar, coffee liqueur, cocoa powder, espresso powder or instant coffee granules, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

To Serve

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.