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How To make Mocha Ice Box Cake
2 1/2 Doz lady fingers (separated)
1 c Hot milk
3 tb Instant coffee
1/2 c Sugar
2 tb Cornstarch
1/8 ts Salt
3 Eggs
Egg whites stiffly beaten Yolks- well beaten 1 ts Vanilla
WHIPPED CREAM TOPPING:
1/2 pt Whipping cream
1/2 c Confectioners sugar
1/2 ts Vanilla
Pour the hot milk over coffee and let stand where it will keep hot for 10 minutes. Mix cornstarch, salt and sugar in double boiler, add the well beaten yolks and stir in the coffee mixture. Cook slowly until thick and smooth; while still warm, fold in stiffly beaten egg whites. Line bottom and sides of a spring form pan with lady fingers, place a layer of filling on top of lady fingers, top this with another layer of lady fingers, then filling, etc, placing top layer of lady fingers. Chill overnight or until firm. When ready to serve, remove rim of spring form pan, and place cake with tin bottom on platter, cover top with whipped cream. Variation of "crust" 1. Lady fingers, separated, rounded side toward the pan and close
together. Cut off end for ease of setting up. 2. Macaroons set close together 3. Angel Food cake or Pound cake sliced, about 1" thick. Crushed vanilla or chocolate cookies can be added to middle layers if you want. Source: New Settlement Cook Book 1951 (Mothers notebook) Provided by Gail/Dale Shipp
How To make Mocha Ice Box Cake's Videos
mocha icebox cake video
This no-bake Mocha Chocolate Icebox Cake is a chocolate celebration. It is surprisingly easy to make and there are just a few simple steps.
Get the recipe here:
Food Dolls - Chocolate Mocha Ice Box Cake Recipe by Ina Garten
Icebox Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Icebox Cake. You make this No Bake Icebox Cake by layering Chocolate Wafer Cookies with whipped cream, and then chilling it until firm. Once assembled, the cake needs to be chilled in the refrigerator overnight, so the cream has time to be absorbed into the crisp and crunchy Chocolate Wafers, giving them a dense, almost cake-like texture that can be easily sliced.
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Mocha Chocolate Icebox Cake Recipe
Mocha Chocolate Icebox Cake Recipe
Chocolate Icebox Cake - Easy No Bake Dessert
Chocolate icebox cake is one of the easiest desserts to make. Four simple ingredients come together to form a dramatic dessert that solves a chocolate fix and makes any adult feel like a kid.
=== ???????????? RECIPE ===
2 cups (180 ml) heavy cream
2 tablespoons sugar
1 teaspoon vanilla
1 - 9 ounce (255g) package chocolate wafers
Add the cream, sugar and vanilla to a large chilled bowl. Beat on high speed until stiff peaks form.
To build: Spread 1 teaspoon of whipped cream onto each wafer making stacks. On your serving platter, spread a small amount of whipped cream on the bottom as the base for the cake. Stand the stacks of wafers on edge, next to one another to form a log. Ice with remaining whipped cream.
Refrigerate for a minimum of 8 hours, up to 24 hours. Dust with grated milk chocolate.
To serve: cut into diagonal slices
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:19 - Welcome to Let's Celebrate TV
01:04 - It starts with Whip Cream
03:04 - Building the Chocolate Wafer Stacks
04:52 - Building the Cake Log
08:07 - Adding Chocolate Shavings
08:58 - Cutting and Tasting
10:23 - Social Media and Video Recommendations
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Chocolate Mocha Icebox Cake (w/ Ina Garten's mocha cream)
Icebox cakes have been around for decades, and there are so many variations that you can create an entirely original dessert by using different cookies, graham crackers or cake. Fillings can be as simple as a sweetened whipped cream with a bit of vanilla, a custard or pudding, or this delicious mocha cream by Ina Garten, which I am using in the video.
You do not need an oven for this recipe, and it comes together in a matter of minutes. It is important that you let this dessert sit overnight in the refrigerator so the flavors can blend and the cookies turn soft and cakey! That's why its called an icebox cake! Try this delicious dessert next time you have a dinner party or BBQ and get ready for rave reviews!
Share food and spread kindness......
Pamela
INGREDIENTS
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar ( I use fine sugar, but not necessary)
1/4 cup Kahlua ( coffee liqueur)
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 packages Nabisco Famous chocolate wafers
Shaved semisweet chocolate, for garnish
1) In the bowl of electric mixer, using a whisk attachment, combine heavy cream, mascarpone cheese, sugar, Kahlua, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine, then slowly raise the speed, until it forms firm peaks.
2) Using an 8 inch springform pan, ( 3 inch sides are best) arrange chocolate cookies flat in the bottom of pan, covering as much as possible, breaking up some of the cookies to fill spaces. Add a layer of mocha cream ( 1/5 of the cream) covering all the cookies. Place another layer of cookies flat and touching, then 1/5 of the cream mixture. Continue in this fashion, finishing with a layer of cream. You should have five layers of each. Smooth the top and cover with plastic wrap and refrigerate overnight.
3) When ready to serve, run a knife around edge and carefully remove sides of pan. Place on cake stand and garnish with chocolate curls. Serve cold.
This cake keeps in refrigerator for 3 or 4 days.
Eat your food with gladness and drink your wine with a joyful heart.
Ecclesiastes 9:7