Here’s what we discovered:
- Use Nabisco Famous Chocolate Wafers. Their unique texture and cocoa-rich flavor makes for the best cake.
- Don’t over-mix the whipped cream. Beat it to soft peaks only; otherwise the cream may break down as the cake chills.
- Chill the cake for a minimum of six hours (longer is even better). The longer the cake sits, the better the texture and flavor become.
Making an Icebox Cake
1. Stack 6 wafers on top of each other, spreading about 1 tablespoon of the whipped cream filling on top of each wafer.
2. Lay the stacks on a platter, end to end.
3. Using a small spatula or dinner knife, spread the remaining whipped cream over the top, sides, and ends of the cookies.
4. Just before serving, sprinkle the cake with M&M's or chocolate chips.
Serves 8 to 10
If you prefer, you can decorate the cake with chocolate wafers crushed into coarse crumbs or chocolate shavings. You will need a serving platter that is at least 12 inches long to accommodate this long tube-shaped cake.
2 cups heavy cream , chilled
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
24 Nabisco Famous Chocolate Wafers
1 cup mini chocolate chips or mini M&M candies
1. Whip the cream, confectioners’ sugar, and vanilla together in a large bowl with an electric mixer until soft peaks form. Following the photo stack 6 wafers on top of each other, spreading about 1 tablespoon of the whipped cream filling on top of each wafer. (You should have 4 stacks of 6 wafers.)
2. Lay the cookie stacks on their sides, end to end, on a 12-inch-long serving platter, then cover with the remaining whipped cream. Cover with plastic wrap and refrigerate for 6 hours.
3. Before serving, unwrap the cake, and sprinkle with the chocolate chips (or M&Ms).
To Make Ahead
After chilling, this cake can be refrigerated for up to 2 days. Decorate with the chocolate chips just before serving.
from an e-mail from Cook's Illustrated