Icebox Birthday Cake

A birthday feast

No, ladies and gents. It’s not my birthday. However, that doesn’t mean that I shouldn’t share this great cake with you. Summer birthdays cause a conundrum when you need a cake but can’t bear the idea of turning on the oven. This treat has quickly become a favorite.

It’s my little riff on the classic icebox cake. Oh, you’ve never heard of an icebox cake? Neither had I until a few years ago. But thanks to the magic of Google and Smitten Kitchen, I was able to whip up this beautiful and easy cake. Check out her version here.

However, I wanted to make a few updates which would play upon the lovely combination that is mint and chocolate. I’ve added mint extract and green food coloring to the cream. I also messed around with the amount of cream because I hated having a leftover cup of cream sitting around.

Yes, it collapsed. But it still tasted awesome!

The cake is as easy as can be. The hardest part is finding Nabisco chocolate wafer cookies, though apparently you can substitute Oreo cookies (sans creamy filling). Start with a layer of cookies, then spread some of the cream mixture on top. Repeat until you are out of cookies and cream. Make sure to spread the cream out to the edges of the cookie of they will collapse as they soften (see my structurally unstable but very delicious cake below). The cake is best when prepared ahead. It needs at least 24 hours to really allow the cookies to absorb the cream’s moisture and turn into a magical cake-like substance. So in addition to not requiring you to turn on the oven, it also is a great do-it-ahead treat!

Icebox Cake
Adapted from The Magnolia Bakery Cookbook and Smitten Kitchen

2 c light whipping cream
2 tbsp sugar
1 tbsp mint extract
5-7 drops of green food coloring (depending how green you want it!)
2 (9 oz) packages chocolate wafer cookies
Chocolate shavings or mint leaves

In a large bowl, beat cream, sugar and vanilla  until soft peaks form. Arrange 7 cookies side by side in a flower shape, keeping 1 cookie in the center.

Spread with 1/3 c whipped cream over the cookie circle. Repeat with remaining cookies and cream,  ending with a layer of cream. Cover with an up-ended bowl and refrigerate overnight.

To serve, dust top lightly with chocolate shavings or mint leaves.


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Filed under American, Cakes & Tarts

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