ORIGINAL ICE BOX CAKE

ORIGINAL ICE BOX CAKE

Makes 10 to 12 servings.

Note: Nabisco chocolate wafers can be difficult to find in the supermarket. They can be ordered from www.amazon.com. This is the recipe that appears on the side panel of a package of Famous Chocolate Wafers. Everyone loves the creamy texture of the cake. If you prefer your whipped cream a bit sweeter, add 1 tablespoon sugar when whipping the cream.

• 2 c. heavy cream

• 1 tbsp. sugar, optional (see Note)

• 1 tsp. vanilla extract

• 1 pkg. (9-oz.) chocolate wafers (see Note)

Directions

In a large bowl, beat heavy cream and sugar, if using, to stiff peaks. Fold in the vanilla. Spread about 1/2 tablespoon whipped cream on each wafer. Begin stacking wafers together and stand on edge on serving platter to make a 12- to 14-inch log.

Frost the top and sides with the remaining cream. Chill 4 to 6 hours. (Or cover with plastic wrap and freeze up to two weeks. Thaw in the refrigerator 1 hour before serving. )

To serve, garnish with chocolate curls.

Nutrition information per serving of 12:

Sodium168 mgCarbohydrates18 g

Saturated fat10 gCalcium33 mg

Protein2 gCholesterol58 mg

Dietary fiber0 g

Diabetic exchanges per serving: 1 other carb, 31/2 fat.

Makes 80 to 90 servings.

Note: To make the tiered cake, start the day before because it sets in the refrigerator. The joy of this cake is anyone can make it -- no baking required. Because I did not have a bowl large enough to hold all the whipped cream, I beat only 2 cups at a time. One advantage is that it lessens the worry of churning the cream into butter.

• 7 (9-oz. each) pkgs. Nabisco Famous Chocolate Wafers, divided

• 3 quarts (12 c.) plus 1 pint (2 c.) heavy cream, divided

• 7 tbsp. granulated sugar, divided

• 2 pints berries (mixed or all one kind) such as blueberries, raspberries, blackberries, small whole strawberries

Equipment:

• 1 (12- x 3-in.) round cake pan

• 1 (9- x 3-in.) round cake pan

• 2 (12-in.) round parchment cake liners

• 1 (12-in.) round cardboard cake base

• 1 (9-in.) round cardboard cake base

Directions

The day before: Line the bottom and side of each pan with plastic wrap, with the ends extending above the rim. Then place the two sheets of each set of parchment paper (12-inch and 9-inch) in the bottom of each corresponding cake pan; set pans aside. Wrap the cardboard cake bases with plastic wrap (the 12-inch will be used as the base once the cakes are removed from the pans, and the 9-inch will be used for support once the top tier is stacked atop the larger cake). Set them aside.

Beat 2 cups cream, 1 tablespoon sugar and 1 teaspoon vanilla or brandy until stiff peaks form. Spread some whipped cream along the bottom and sides of the 12-inch cake pan. Arrange chocolate wafers, flat side down, around the edge, then fill in the center of the pan, slightly overlapping the wafers. Spread a dab of cream on the flat side of a wafer, place cream-side down, on a wafer in the pan. Continue spreading whipped cream on wafers and stacking in the pan. (Yes, this is different from the original, smaller version of the cake.)

Do the same process with the filling with the 9-inch pan, using wafers and whipped cream (whipping all but the last pint of cream with sugar and flavoring, which will be used to finish the cake). Broken wafers (and there will be some) can be placed between any spaces in the pan. Spread whipped cream over the top of each pan. Cover with plastic wrap and refrigerate overnight.

To serve: Whip the last pint of whipped cream, 1 tablespoon sugar and 1 teaspoon vanilla or brandy to stiff peaks. Remove cakes from refrigerator and peel back the plastic wrap on top of the cake.

Slip a knife around the edge of each cake. Place the 12-inch cardboard base on the top of the 12-inch cake; invert onto the base and place on the cake plate. Remove the cake pan; discard parchment and plastic wrap. Place the cake with cardboard base on a plate at least 14 inches in diameter.