Shelly's Recipe

CHOCOLATE MINT ICE BOX CAKE

Category: Cakes

1 & 3/4 c. heavy cream
3/4 tsp mint extract
1/4 c. sugar
1 (9 oz.) pkg. chocolate wafers
1/3 c. mini chocolate chips (I used chopped Andies mints.)

Beat the heavy cream, extract & sugar until stiff peaks form.

Spread about 1 teaspoon of cream on each wafer and form stacks on a plate.

Line a serving platter with two side-by-side sheets of wax paper. (You'll pull these out later.) Lay the stacks horizontally along the seam, pressing gently to form a log.

With an offset spatula, cover the log with the remaining cream. Refrigerate at least 4 hours and up to 2 days.

Before serving, gently pull wax paper from under the cake. Sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.