Growing up my brother’s favorite cake for his birthday was icebox cake. Like many old school recipes I learned that the store-bought wafer cookies are full of partially hydrogenated oil and other additives which have no place in my cooking. But now I had a problem. I already promised my children our Homemade Icebox Cake and was running out of time. Luckily, with a little research and tweaking of recipes I created a very easy to make wafer cookie. Best part? SO much better than the store bought version.
- chocolate wafer cookie recipe (to follow)
- 2 pints whipping cream (heavy cream)
- sugar
- vanilla
- pinch of salt
- Chocolate Wafer Cookies
- preheat oven 350 degrees
- ½ cup (8 tablespoons) unsalted butter, room temperature
- ¾ cup sugar
- ½ cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup milk of choice
- In a large mixing bowl, cream together the butter, sugars and vanilla until light and fluffy, about 2 minutes.
- Add the flour, cocoa powder, baking soda and salt. Mix until combined. Add the milk and mix.
- Make balls about the size of a walnut.
- Bake for 8 minutes at 350 degrees.
- Let cool on cookie sheet for 5 minutes than transfer to a wire rack to cool completely.
- Place on a greased cookie sheet and flatten with your palm.
- Make the whipped cream by whipping together 2 pints heavy cream, 1 tablespoon sugar, 1 teaspoon vanilla and a pinch of salt. Be careful not to over whip or you will have sweet butter!
- You know the whipped cream is ready when it is thick and clings to the whisk, but is still airy.
- Time to assemble the cake.
- Put a generous amount of whipped cream on a cookie and place another one on top.
- Add more whipped cream and another cookie until you have stacks of about 6 on your plate.
- Keep adding cookie stacks to create a rectangle shape.
- Generously cover the cake with whipped cream.
- Cover with tinfoil and place in the refrigerator for at least 6 hours (best if you can leave it overnight). This gives the cookies time to get nice and soft.
- Cut the cake on a diagonal and serve.
TIME TO MAKE A HOMEMADE ICEBOX CAKE
In a large mixing bowl, cream together the butter, sugars and vanilla until light and fluffy, about 2 minutes. Add the flour, cocoa powder, baking soda and salt. Mix until combined. Add the milk and mix.
Make balls about the size of a walnut. Place on a greased cookie sheet and flatten with your palm.
Bake for 8 minutes at 350 degrees. Let cool on cookie sheet for 5 minutes than transfer to a wire rack to cool completely.
Make the whipped cream by whipping together 2 pints heavy cream, 1 tablespoon sugar, 1 teaspoon vanilla and a pinch of salt. Be careful not to over whip or you will have sweet butter! You know the whipped cream is ready when it is thick and clings to the whisk, but is still airy.
HOW TO ASSEMBLE THE HOMEMADE ICEBOX CAKE
Time to assemble the cake. Put a generous amount of whipped cream on a cookie and place another one on top. Add more whipped cream and another cookie until you have stacks of about 6 on your plate.
Keep adding cookie stacks to create a rectangle shape. Generously cover the cake with whipped cream. Cover with tinfoil and place in the refrigerator for at least 6 hours (best if you can leave it overnight). This gives the cookies time to get nice and soft.
Cut cake on a diagonal and serve.
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