GLUTEN-FREE CHOCOLATE CHIP ICE BOX CAKE

Gluten-Free Chocolate Chip Ice Box Cake image

Treat your family to a classic ice box cake made with Betty Crocker® Gluten Free cookie mix and a mascarpone cheese-cocoa filling.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 13h10m

Yield 16

Number Of Ingredients 9

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Ingredients

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
2 teaspoons gluten-free vanilla
1 egg
2 cups whipping cream
12 oz gluten-free mascarpone cheese
1/2 cup sugar
3 tablespoons unsweetened baking cocoa
Chocolate shavings or miniature chocolate chips

Steps:

Heat oven to 350°F. In medium bowl, mix cookie mix, butter, 1 teaspoon of the vanilla and the egg until soft dough forms.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets to make 36 cookies.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat whipping cream, mascarpone cheese, sugar, cocoa and remaining 1 teaspoon vanilla with electric mixer on low speed until blended. Beat on high speed until soft peaks form.
To assemble cake, arrange 7 cookies in bottom of 8- or 9-inch springform pan. Break 1 additional cookie apart to fill in spaces. Spread 1 cup of the whipped cream mixture evenly over cookies. Arrange 7 more cookies over whipped cream layer; top with additional 1 cup whipped cream mixture. Repeat 3 more times with remaining cookies and whipped cream mixture. Spread the top smooth; cover with plastic wrap. Refrigerate at least 12 hours.
To serve, run a sharp knife around edge of pan to release cake. Remove side of pan. Place cake on serving plate. Garnish with chocolate. Cut into wedges. Store covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 25 g, TransFat 1/2 g