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The main additions I made to this classic recipe was adding a touch of Grand Marnier, which is an orange flavored liqueur great for using in desserts, some cinnamon, and topped it with shaved dark chocolate!
No Bake Ice Box Cake
Ingredients
- 2 cups heavy cream
- 2 tablespoons sugar
- 2 tablespoons Grand Manier
- 1 teaspoon cinnamon
- 1 box of Famous Chocolate Wafers Tip: I actually bought 2 because they break very easily and I wanted to use intact wafers--although the whip cream will hold the broken ones together
- 1 bar of good dark chocolate
Instructions
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In a large mixing bowl, whip the cream and sugar until it starts to form peaks (Tip: don't over beat it...it will start turning into butter!). Gently fold in the Grand Marnier and cinnamon.
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On the platter you plan to serve the cake on, start assembling your cake by adding a large spoonful of whip cream to each wafer and stacking them on their edges to form a long log, making sure you have some whip cream left over to cover the outside!
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For my cake, I actually made two rows right next to each other so it was more of a rectangle. If you buy the extra box (which I recommend) then you can make it as long or wide as you'd like. I even had some leftover whip cream and wafers so I made a tiny stack to keep for myself 🙂
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Cover the rest of the cake with the remaining whip cream then refrigerate for at least 6 hours. Using a peeler, shave the bar of chocolate over top of the cake before serving.
Recipe Notes
Cut into the cake so that you can see the layers (so perpendicular or at a 45 degree angle to the direction of the wafers).
