CHOCOLATE MINT ICEBOX CAKE
This easy recipe came from an issue of Everyday Food magazine. It's quickly become one of my favorite homemade desserts. Find the chocolate wafers with the ice cream toppings at the grocery store.
Provided by AlwaysHungry
Categories Dessert
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.
- To assemble the cake, spread each wafer with about ½ tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.
- With a small spatula or knife, cover the log with the remaining mint cream.
- Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.
Nutrition Facts : Calories 595.5, Fat 40.4, SaturatedFat 22.9, Cholesterol 96, Sodium 276.2, Carbohydrate 59.3, Fiber 3.1, Sugar 36.8, Protein 5.4
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