Chocolate-Mint Icebox Cake

Oh Martha.  You had me at "mint."  Or maybe it was "chocolate."  If not, it was definitely "cake."

from Everyday Food magazine

1 3/4 cups heavy cream, chilled
1/4 cup sugar
3/4 teaspoon mint extract
1 package (9 ounces) chocolate wafers
1 cup miniature chocolate chips
Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.

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.

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.


  1. How do you think the mint part of the recipe would work for a cake filling? Would it hold up?
    Also, the first thing I thought when I saw this was that Che would throw up. :)

  2. Hahahahahaha...remember the 80 hour weeks? That's when this was made! :)
    I don't think it would hold up for a filling unless you mixed something "chunky" with it like oreos or chocolate curls.

  3. Haha! I had the same thought as Amy that Che wouldn't like this. My family and I would all love it I'm sure though. Now if I could just find chocolate wafers. They are not easy to come by around here. I've looked before. I've been thinking I should have you send me a care package from Wegmans of all the stuff I can't find at the grocery store here. :)