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Cappuccino icebox cake Recipe

4.5 stars - based on 1 vote
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This recipe for Cappuccino icebox cake, by , is from Don's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don Snow

Category:
Category:

Ingredients:  
Ingredients:  
1 brick, 8 oz. cream cheese, softened...
1 1/2 cups heavy cream, cold...
1/4 cup unsweetened cocoa...
1 T espresso powder...
1 t vanilla extract...
1/2 cup sugar...
1 package chocolate wafer cookies...
2 oz. melted dark or semisweet chocolates, I prefer the semisweet chocolates...

Directions:
Directions:
With mixer on medium-high speed, beat cream cheese, cream, cocoa, espresso powder and vanilla extract until soft peaks form...
Gradually beat in sugar until stiff peaks form...
Line 8 1/2 by 4 1/2 loaf pan with plastic wrap. Line the bottom and sides of pan with the chocolate wafer cookies....
Now add 1/2 of the cream mixture to pan and spread into even layer, top this with double layer of the wafer cookies...
Add rest of cream mixture to pan and spread out evenly...
Finish it off with another topping of double layer chocolate wafer cookies...
You may not use all the chocolate wafer cookies, that's ok....

Cover pan with plastic wrap and refrigerate overnight...

Melt semisweet choclolates in microwave for 20 seconds, stir and continue doing this until melted, put this side...

Remove plastic wrap from pan, cover with a long serving plate ...
Now invert cake onto long plate, it should come out very easy, if not just run hot water over a knife and take knife and run around the edge of pan, invert over long plate and it falls out...
Drizzle the melted chocolates over cake and serve immediately...
Enjoy!

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
20 minutes, plus overnight chilling
Personal Notes:
Personal Notes:
Very elegant dessert...also quite easy to do....

 

 

 

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