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Chocolate-Mint Icebox Cake

Slice cake diagonally with a serrated knife.


From: Martha Stewart

This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
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  • 4 hours 20 mins 20 mins 8
  • Total Time Prep Servings


Ingredients

  • 1 3/4 cups heavy cream, chilled
  • 1/4 cup sugar
  • C&H Sugar Pure, Granulated
  • Domino Pure Cane Granulated Sugar
  • 3/4 teaspoon mint extract
  • 1 package (9 ounces) chocolate wafers
  • 1 cup miniature chocolate chips
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Directions


1. Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.

2. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.

3. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

More from Martha Stewart

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Cake Magazine: Chocolate-Mint Icebox Cake
Chocolate-Mint Icebox Cake
Slice cake diagonally with a serrated knife.
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