My last attempt at an icebox cake didn’t turn out so great. So I wanted a second chance to make a good one. During the summer I researched a lot of icebox cake recipes. The classic icebox cake recipe, on the box of Nabisco Classic Chocolate Wafers package, is a great one. But I’ve done that before. I wanted to do something different. And since it’s the holiday season, I wanted to do something festive. Since cookies are so popular this time of year, why not make a cake out of them?
I prepared this cake according to Ina Garten’s recipe. There’s even an accompanying video.
Here’s my mise en place.
The assembly of this cake is very simple. The toughest part is waiting for the cake to chill overnight. The original recipe calls for 3 8oz. packages of Tate’s Chocolate Cookies, but 2 is plenty. Also, there are two 8oz. containers of mascarpone cheese above, but I only use 1.5 packages for 12 oz. total. And there was cocoa powder involved, but I forgot to measure it out before I photographed the ingredients.
Basically all you do is dump all the ingredients besides the cookies into a large bowl…
… and mix!
I sprayed an 8″ springform pan with some cooking spray before placing a layer of cookies on the bottom and then alternating between layers of filling and cookies.
Once the pan was filled to the brim, I covered it with plastic wrap and placed it in the fridge to chill overnight.
I was bummed to have so much filling left over. The recipe and accompanying video said to assemble the cake in an 8″ pan, but it should probably suggest a 9″ or 10″ pan instead. Take note!
I refrigerated the cake overnight, ran a knife around the edges before removing the sides and sifted some cocoa powder on top before serving. (Though I forgot to do the cocoa powder before taking this photo.)
This cake is VERY reminiscent of Tiramisu. Thinking back on the one time I’ve prepared Tiramisu, I think the cream mixture is exactly the same. The only difference is this cake utilized chocolate chip cookies instead of lady fingers.