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Chocolate-Mint Icebox Cake Recipe

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This recipe for Chocolate-Mint Icebox Cake is from The Mitchell/Mays Family Cookbook, 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:  
1 3/4 cups well-chilled heavy whipping cream
1/4 cup sugar
1/2 - 3/4 teaspoon mint extract
1 package (9 oz) chocolate wafers
1 1/4 cups miniature chocolate chips
Mint leaves or garnish
Directions:
Directions:
In a large mixing bowl, beat the heavy cream, sugar and mint extract until stiff peaks form.

To assemble the cake: Spread each wafer with about 1 tablespoon of mint cream, forming about 4 stacks of six to eight cookies. Lay the stacks side by side on a sheet of wax paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 6 hours or up to 2 days.

To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife into 1-inch thick slices.
Number Of Servings:
Number Of Servings:
10

 

 

 

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