Smitten Kitchen has been one of my favorite food blogs since the beginning of time. Her chocolate icebox cake is quite the showstopper for birthday parties at home, but it’s sure hard to take on the road.
Here’s my version that uses a stiffer frosting made with mascarpone cheese. It’s not as fancy in a casserole dish, but it travels to backyard BBQs perfectly!
Easy Chocolate Icebox Cake
- 1 cup mascarpone
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 box chocolate wafer cookies
Combine mascarpone, heavy cream, and powdered sugar in a stand mixer until stiff peaks form. Spread a thin layer of the cream on the bottom of a 9" X 13" pan, then put down a layer of cookies, breaking some pieces in half to form the last row. There will be gaps. Repeat with cream, cookies, and one last layer of cream. Top with cookie crumbs, mini chocolate chips, or even fresh berries if you want to be fancy. Cover with the dish's lid or with plastic wrap and let stand in the fridge for up to 8 hours.
I tried this with whole milk and it worked, but not as well. Unfortunately, I think you need the heavy cream for this. Here are a few ways to use up the other cup.