Shelly's Recipe

MOCHA ICEBOX CAKE

Category: Desserts

If you prefer, you can decorate the cake with chocolate wafers crushed into coarse crumbs or chocolate shavings. You will need a serving platter that is at least 12 inches long to accommodate this long tube-shaped cake.

1 tbsp instant espresso powder or instant coffee
2 tsp vanilla extract
2 cups heavy cream, chilled
1/4 cup confectioners' sugar
24 Nabisco Famous Chocolate Wafers
1 cup mini chocolate chips or mini M&M candies

Stir instant espresso or coffee into the vanilla until dissolved. Whip the cream, confectioners’ sugar, and vanilla mixture together in a large bowl with an electric mixer until soft peaks form. Following the photo stack 6 wafers on top of each other, spreading about 1 tbsp of the whipped cream filling on top of each wafer. (You should have 4 stacks of 6 wafers.)

Lay the cookie stacks on their sides, end to end, on a 12-inch-long serving platter, then cover with the remaining whipped cream. Cover with plastic wrap and refrigerate for 6 hours.

Before serving, unwrap the cake, and sprinkle with the chocolate chips. Serves 8 to 10

To Make Ahead: After chilling, this cake can be refrigerated for up to 2 days. Decorate with the chocolate chips just before serving.