Joyce Cass, Wilton, Iowa, remembers a recipe her mother had in the 1950s for Icebox Cake. It had layers of a whipped cream mixture and chocolate wafers.
Leona Cwach, Yankton, South Dakota, sends this version, saying, “My five daughters made this in their teens.” Two others sent recipes with slightly different stacking directions: Jennifer Sexton, Helenwood, Tennessee, suggests stacking the wafers (the recipe calls for 40 wafers) on their sides to make a long log; and the recipe Toni Muller, Monticello, Iowa, sends suggests arranging seven wafers on a 9-inch flat plate, with one wafer in the center and the remaining six surrounding it, then spreading a thin layer of whipped cream on top, and repeating the process.
Chocolate Icebox Cake Recipe
• 2 cups heavy whipping cream, well-chilled
• 1/4 cup confectioner’s sugar or granulated white sugar
• 1 teaspoon vanilla extract
• 24 chocolate wafer cookies
1. Whip heavy whipping cream with confectioner’s sugar and vanilla.
2. Spread 1 tablespoon cream on each wafer and stack them in four stacks of 6 wafers each. Line up cookie stacks to make a log. Spread top and sides with remaining whipped cream, and refrigerate for at least 6 hours, or overnight.
3. To serve, cut cake diagonally with serrated knife into 1-inch-thick slices.
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