I wanted to put this in the post title, but it was too long: "5-ingredient, no-bake, Chocolate Mint Icebox Cake!"
Kiddo picked this recipe from my collection of Everyday Food magazines. Everyday Food is a wonderful little magazine from Martha Stewart. If you've never picked up a copy, you might want to. Unlike some of the more complicated ones in MS Living, Everyday Food is filled with EASY recipes. I had to stop subscribing after a few years because there were so many recipes I wanted to try...I couldn't take any more!
This recipe seems too simple...and like it can't be all that good. Wafers, cream? That's it? Well, once assembled, the wafers soak up that cream and become cakey and soft. Plus, it looks really cool once you cut into it.
Chocolate Mint Icebox Cake {adapted from Everyday Food}
1 & 3/4 c. heavy cream 3/4 tsp mint extract 1/4 c. sugar 1 (9 oz.) pkg. chocolate wafers 1/3 c. mini chocolate chips
Beat the heavy cream, extract & sugar until stiff peaks form.
Spread about 1 teaspoon of cream on each wafer and form stacks on a plate.
{This would have gone a lot quicker had 5/6ths of the wafers not been cracked. Ahem, chocolate wafer packagers.}
Line a serving platter with two side-by-side sheets of wax paper. (You'll pull these out later.) Lay the stacks horizontally along the seam, pressing gently to form a log.
With an offset spatula, cover the log with the remaining cream. Refrigerate at least 4 hours and up to 2 days.
Before serving, gently pull wax paper from under the cake. Sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.
Kiddo gives this an 8.5....a perfect cold, minty treat for after tossing the football in the backyard. {You can still see ours in the background.} :) I'm linking this up to Tidymom's I'm Lovin' It Party. Have you been? Lots of great ideas and goodies are linked up every Friday!
Kiddo in the Kitchen: Chocolate Mint Icebox Cake
Rating: 4.5
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