"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Cookie Roll (or, Queen of Sheba cake) Recipe

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This recipe for Chocolate Cookie Roll (or, Queen of Sheba cake), by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Kleinman
Added: Wednesday, October 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pint whipping cream
1 tsp vanilla
3 tbsp sugar
1 small jar maraschino cherries
1/2 cup chopped pecans
1 box Nabisco chocolate wafers (thin)

Directions:
Directions:
Combine whipping cream, vanilla and sugar; beat with a mixer until peaks have formed. (I place the mixer and bowl in freezer for about 30 minutes before beating the cream). Fold in chopped maraschino cherries and a small amount of the juice to color the cream light pink. Also, fold in chopped pecans.
On a platter, Make stacks of 4 wafers with whipping cream in between; continue until wafers are all used. Then "glue" the stacks together with more whipping cream; the stacks will lie in a row with the wafers now standing on edge. "Ice" the whole row with more whipping cream (will now be completely covered with cream). Decorate with sliced cherries, or chopped nuts, or maybe even sprinkles. Cover with waxed paper and refrigerate at least 3 hours.
Slice diagonally (not between the wafers) and serve.
Optional for chocolate lovers: Drizzle hot fudge sauce over the cake.

Personal Notes:
Personal Notes:
This was a favorite dessert made by Ma Dittie and Aunt Rose.

 

 

 

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