Wednesday, July 17, 2013
Icebox Cakes aren't the prettiest dessert in the world, but they are a great option when you don't want to turn your oven on. Icebox cakes all follow a pretty simple formula: Graham crackers, thin cookies or pre-made cake are layered with a pudding-type filling and whipped cream. The dessert is then left in the fridge for several hours to meld together. The filling softens the crackers into a cake-like consistency after several hours of refrigeration, and what you end up with is a cool refreshing "cake." The possibilities are limitless for flavor combinations, so experiment with different fillings.
Mocha Icebox Cake:
1 Box Graham Crackers (I used about 2/3 of the box)
1 Cup Sugar
1/2 cup all-purpose flour
1 Tablespoon cocoa powder
1/2 tsp salt
1 Cup milk
1 teaspoon espresso powder
In the top of a double boiler combine the sugar, flour, cocoa, salt, and milk. Stir the mixture in the bowl while the water boils beneath it, cooking for about 10 minutes until the mixture thickens (stir it frequently). Remove from the heat. Stir in the espresso powder until dissolved. Let the mixture sit or chill it in the fridge until it is no longer hot (it can be lukewarm, just not hot).
1 pint heavy cream
1/3 Cup sugar
1 teaspoon vanilla
The cream should be very cold before starting. (I even chill the mixing bowl and whisk in the freezer for about 20 minutes to keep everything very cold.) Pour the cream into the mixing bowl and beat with the whisk until thickened and soft peaks form. Add vanilla and gradually add sugar. Beat until mixture is very thick and stiff peaks can form. Put it back in the fridge until ready to use.
In an 8x8 pan, place one layer of Graham Crackers on the bottom. Spoon a thin layer of the mocha filling over the graham crackers until completely covered. Spoon a thin layer of whipped cream over the top. Begin again with the graham crackers, then a layer of mocha filling, then whipped cream. Repeat if you have more filling left (this will depend on how thick you've been filling your layers). End with graham crackers and whipped cream on top. Dust with a little cocoa powder for garnish.
Cover with plastic wrap and let sit in the fridge overnight, or at least 6 hours.
Icebox cakes rarely slice up all pretty, but that's okay! It will taste cool and delicious.
Posted by Christa Dunn