I used to make this cake with my aunt when I was a little girl. It is so easy, so delicious, and so different. And it’s almost impossible to mess it up! We used to call it “Icebox Cake” but it also goes by other names too, like: Chocolate Refrigerator Roll.
2 cups whipping cream
1 tsp. vanilla
1 pkg. (9 oz) Nabisco Famous Chocolate Wafers
Beat the cream with mixer on high until stiff peaks form. Gently stir in vanilla. ** Shortcut: Just buy a container of whipped cream and add the vanilla! I have used the kind that comes in a plastic container, but not the kind out of a can. **
Put spoonfuls of the whipped mixture between chocolate wafers to make stacks of about 6 or 7. Stand them on edge on a platter back to back.
Use remaining whipped cream to frost over the top.
Refrigerate 4 – 6 hours. Slice diagonally to serve.
A couple things to think about ahead of time: Be sure you have a few hours to let the cake sit in the fridge. It’s simple to put together but it takes at least four hours for the wafers to soak up the whipped cream and turn into ‘cake.’ By the same token, be sure you have
room in the fridge for a long, rectangle cake. Finally, since we moved to North Carolina, I sometimes have trouble tracking down the chocolate wafers. I’ve found them in some odd places around the grocery store. If the cookie aisle doesn’t work, check the baking
aisle or the shelf with the ice cream toppings. They come in a long yellow box.
Christine is an associate producer at WRAL-TV, which includes research for 5 On Your Side and producing the 10 p.m. weekend newscasts on Fox50. She lives with her husband and three dogs. Christine is chronicling her experience as she and her husband struggle with infertility. Find her here on Fridays. And find other holiday recipes in the box above.