Magnolia Bakery's Peppermint Ice Box Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 qt. heavy cream (not the extra heavy)
3 Tbsp. sugar
1 Tbsp. and 1 tsp. peppermint extract
2 packages Nabisco Chocolate Wafers
one plate size doily (or use wax paper or foil) Doily is just prettier
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Directions: |
Directions:SO EASY! :
Whip the cream on low slowly adding the sugar and peppermint. Medium until it begins to thicken. High for 30 - 60 seconds or so until it is very thick.
Spread a thin layer of cream mixture directly on top of a doily on whatever serving platter you want (ideally one with a cover) . Place one chocolate wafer in the center of the doily...the cream should keep it in place. Then make a circle around that wafer with six more wafers evenly spaced. Now add a layer of cream using about 1/2 cup whipped cream per layer. Now seven more wafers. Stack this layer in between the wafers on the previous layer like you would stack bricks. Keep adding layers until your cake is 10 to 12 layers high. Refrigerate overnight or 5-6 hours before serving--this allows the chocolate wafers to soften and cut just like cake when you serve it. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:20 minutes + frig time |
Personal
Notes: |
Personal
Notes: We like this cake better with more wafers than less. The cream can seem pretty rich if there aren't enough wafers to balance it out. We make it at Christmas time and garnish with candy canes pieces.
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