theworldfrommykitchen

My Global Food Challenge

Wedding Anniversary

Mocha Chocolate Chunk Icebox Cake

(My Version)

 Ingredients

2 cups cold heavy cream
2 cups Cool Whip
2 tbsp butter
½ cup confectioner’s sugar
¼ cup liqueur, Bailey’s Irish Cream (or Kahlua)
2 tbsp cocoa powder
1 tsp instant espresso powder
1 tsp pure vanilla extract
3 pkgs of Pepperidge Farm Double Dark Chocolate Chunk Cookies
Semisweet chocolate, shaved

Directions

Whisk on low speed to combine the heavy cream, Cool Whip, butter, sugar, liqueur, cocoa powder, espresso powder, and vanilla. Raise the speed slowly until the mixture forms firm peaks.

In a 9-inch springform pan, assemble the bottom layer of the cake by placing as many whole cookies as possible and filling spaces with broken pieces. Cover with a third of the mocha topping and spread evenly. Repeat twice more, topping with a smooth layer of the cream. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Cover the pan with plastic wrap, and refrigerate overnight.

Use a cake spatula or knife to loosen the cake from the pan and remove sides. Decorate with chocolate sprinkles, chocolate shavings, ganache alone, or in any combination. Serve cold.

Link to Anniversary Dinner Recipe:

Original recipe for Mocha Chocolate Icebox Cake: http://www.foodnetwork.com/recipes/ina-garten/mocha-chocolate-icebox-cake-recipe.html

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s