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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mocha icebox cake Recipe

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This recipe for Mocha icebox cake is from A Cookbook for Abby and Hannah , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c cold heavy cream
12 oz Italian marscapone cheese
1/2 c sugar
1/4 c coffee liquor, such as Kahlua
2 unsweetened cocoa powder
1 t espresso powder
1 t pure vanilla extract
3- 8 oz packages chocolate cookies, such as Tate's Bake Shop
Shaved semi sweet chocolate for garnish
Directions:
Directions:
In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, marscapone, sugar, coffee liquor, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8" springform pan, covering the bottom as much as possible. (Break some to fit in spaces). Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap and refrigerate over night.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate shavings and cut in wedges and serve cold.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is one of the many recipes that Abby happened upon and then requested. One day I surprised both Abby and Hannah by making this yummy cake for them. It is a good summertime dessert because it goes together pretty quickly and doesn't need an oven.

 

 

 

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