Not a huge surprise, I’m sure, that when all else fails (and even when it doesn’t) I make icebox cakes. Yes, after Icebox Cakes hit shelves, oh, so many years ago in the spring of 2015, I did indeed take a much needed hiatus from preparing them. But now that it is the fall of 2017, I am pleased to announce, I am back at it. But I won’t lie, my approach is decidedly different.
When I developed the recipes for the book, all the powers that be (ie: me, my co-author, our editor) agreed that the “hook” that was going to make Icebox Cakes different (and better) than all icebox cake books that had come before, or might come after, was that every component of every cake was going to be made from scratch.
We’re talking homemade wafer cookies (in a variety of flavors, I might add), ladyfingers, pudding, and whipped cream; as well as add-ins like caramel and lemon curd and ganache. Did this mean that the cakes were unbelievably delicious — like the best you’ve ever had? By all means. But were they a tad labor intensive? Um, yes.
And that is where this chocolate marshmallow icebox cake comes into play. This is an easy peasy cake made with all (incredibly delicious) store-bought ingredients (save for the heavy cream which you DO whip). A marshmallow whipped cream is made with fluff and layered with Nabisco chocolate wafer cookies and — voila — you’re done. Here’s the thing, though, the cake is so damn easy to make and yet so mind-blowingly yummy, that I can only imagine the praise that is going to be heaped upon you by your guests; that is, if you are willing to share.
[yumprint-recipe id=’118′]
