I love Magnolia Bakery’s Chocolate Wafer Icebox Cake because of its simplicity. You don’t need a lot of ingredients or time to make something decadent. Layers of chocolate wafers softened by fresh whipped cream make an impressively humble dessert.
This post for Magnolia Bakery’s Chocolate Wafer Icebox Cake was first published August 14, 2014. I’m republishing it today to include my own original photos. My photography skillzz were still in development back then. Heck, they are still in development today! But I’m much better off now, nine months later.
So here’s the rest of the original post, some minor edits included (or excluded):
I’m an icebox cake freak. There. I said it. And I blame Magnolia Bakery’s Chocolate Wafer Icebox Cake for bringing out that freak in me.
I love icebox cakes because the Type A in me can savor one slice over a whole hour as I skim off layer by layer. Gently licking thick whipped cream off my fork than munching on crispy bits of sugary cookie. Right now, I hereby promise to make more icebox cakes to eat myself and to share with you, starting with this Gingersnap Icebox Cake.
I love Magnolia Bakery’s Chocolate Wafer Icebox Cake in particular because of its simplicity. You don’t need a whole lot of time or a whole lot of ingredients to make something decadent.
You do, however, need steady hands. And two eyes to watch where you’re going. And a smart head to know what you’re doing. Or else this happens:
My camera took a nose dive into the perfect cake. At the VERY LAST SECOND, of course.
This Chocolate Wafer Icebox Cake recipe belongs to the famous Magnolia Bakery. It’s one of my top two desserts in New York City. (The other one is Jacques Torres’ Chocolate Chip Cookies.) It just so happens I’ll be visiting NYC this weekend and even though I just ate ridiculous amounts of Icebox Cake (for the sake of the blog, of course), it’s very likely I’ll treat myself to another slice very, very soon.
Magnolia Bakery's Chocolate Wafer Icebox Cake
I love Magnolia Bakery's Chocolate Wafer Icebox Cake because of its simplicity. You don't need a lot of ingredients or time to make something decadent. Layers of chocolate wafers softened by fresh whipped cream make an impressively humble dessert.
- 3 cups heavy cream
- 3 tablespoons sugar
- 1 tablespoon vanilla extract
- 2 packages Nabisco chocolate wafers 9 ounces
- unsweetened cocoa powder optional
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form. On a flat serving plate, spread a thin layer of whipped cream to hold the bottom layer of cookies in place. Arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread about 2/3 cup whipped cream on top of the cookie layer, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 or 12 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
If desired. Dust top lightly with cocoa powder before serving.
What I liked
It fulfills my obsessive-compulsive eating desires all while being simple and delicious.
What I didn’t like
I gave too many slices away! And FYI — the chocolate wafers can be hard to find, but Nabisco has a product locator!
My rating: 5/5 stars
Not too sweet, but surprisingly rich. Creamy, but with some crispy edges around the outside. Easy and quick if you have a KitchenAid Mixer – love that thing!
I also gave some to Mom, my pastor, and our youth minister, all of whom said, “I could eat the whole thing!” Agreed!