Raspberry Chocolate Wafer Icebox Cake

Raspberry Chocolate Wafer Icebox Cake might be a good recipe to expand your side dish collection. One portion of this dish contains roughly 6g of protein, 51g of fat, and a total of 653 calories. This recipe serves 8. For $1.94 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Several people made this recipe, and 1319 would say it hit the spot. This recipe is typical of Cajun cuisine. A mixture of sugar, vanillan extract, raspberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Tidy Mom. From preparation to the plate, this recipe takes roughly 8 hours and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is solid. If you like this recipe, you might also like recipes such as Chocolate Wafer Icebox Cake, Chocolate Raspberry Icebox Cake, and Chocolate Icebox Cake With Raspberry Sauce.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 480 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, whip the heavy whipping cream with the sugar & vanilla extract on a medium high speed until the cream thickens slightly in the middle. Once the cream begins to thicken, whip on high speed for 30 seconds to 1 minute until soft peaks form. Do not over beat. Fold in raspberries (be sure to leave a few to garnish top of cake)Using a least a 9" flat plate or cardboard cake round, and an offset spatula, begin by putting a very thin layer of whip cream on the plate, spinning and smoothing the cream out to the inner edge of the plate. This will help keep the first layer of wafers in place.Arrange seven wafers, side by side in a circle, keeping 1 cookie in the center. Scoop about 1/2-3/4 cup of whipped cream onto wafers and gently spread the cream in a thin layer until you can barely see the edge of the wafers.Continue to layer the wafers with the cream, making sure to end with the whipped cream layer on the top ( you should end with about 7-10 layers).Garnish with raspberries and chocolate shavings.Cover and refrigerate for at least 5 hours or overnight before cutting & serving.

 

Step by step:

1. In a large bowl, whip the heavy whipping cream with the sugar & vanilla extract on a medium high speed until the cream thickens slightly in the middle. Once the cream begins to thicken, whip on high speed for 30 seconds to 1 minute until soft peaks form. Do not over beat. Fold in raspberries (be sure to leave a few to garnish top of cake)Using a least a 9" flat plate or cardboard cake round, and an offset spatula, begin by putting a very thin layer of whip cream on the plate, spinning and smoothing the cream out to the inner edge of the plate. This will help keep the first layer of wafers in place.Arrange seven wafers, side by side in a circle, keeping 1 cookie in the center. Scoop about 1/2-3/4 cup of whipped cream onto wafers and gently spread the cream in a thin layer until you can barely see the edge of the wafers.Continue to layer the wafers with the cream, making sure to end with the whipped cream layer on the top ( you should end with about 7-10 layers).

2. Garnish with raspberries and chocolate shavings.Cover and refrigerate for at least 5 hours or overnight before cutting & serving.

Nutrition Information:

covered percent of daily need