Leona Cwach’s Chocolate Icebox Cake

Ingredients

• 2 cups heavy whipping cream, well chilled
• 1/4 cup confectioner’s sugar or granulated white sugar
• 1 teaspoon vanilla extract
• 24 chocolate wafer cookies

Steps

1. Whip the cream with the sugar and vanilla.
2. Spread 1 tablespoon of the cream on each wafer and stack them in four stacks of 6 wafers each.
3. Line up the stacks on their sides to make a log. Spread the remaining whipped cream over the top and sides.
4. Refrigerate for at least 6 hours, or overnight.
5. To serve, cut the cake diagonally with a serrated knife into 1-inch-thick slices.

Notes

Joyce Cass of Wilton, Iowa, remembered her mother’s 1950s icebox cake with layers of whipped cream and chocolate wafers. Leona Cwach of Yankton, South Dakota, sent this version, saying “My five daughters made this in their teens.”

Other readers stacked it differently: Jennifer Sexton of Helenwood, Tennessee, stands 40 wafers on their sides in one long log; Toni Muller of Monticello, Iowa, arranges seven wafers on a 9-inch flat plate (one in the center, six around it), spreads a thin layer of whipped cream on top and repeats.

From a “Recipe Box” reader-recipe column in a farm magazine that Rosie Lee saved; the whole page is shown below.

Photo: the cake pictured in the column.

Rosie Lee’s original recipe card

Tap the card to see it full size.