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|Alternative names||Zebra cake, Chocolate Ripple cake|
|Main ingredients||Whipped cream and chocolate|
|Cookbook: Icebox cake Media: Icebox cake|
An icebox cake (American) or chocolate ripple cake/log (Australian) is a dessert consisting of whipped cream and chocolate wafers. The back-of-the-box recipe on Nabisco Famous Chocolate Wafers indicates that the wafers are stacked to form a log with whipped cream cementing them together, and then the log is laid on its side. A second log is formed and the two are set side-by-side and more whipped cream covers the exterior. The cake is then left overnight in the refrigerator (or "icebox"). The wafers absorb moisture from the whipped cream and the whole can be served in slices. The dessert is usually served by cutting it into slices at a 45-degree angle, so bands of chocolate and cream are visible across each slice. The traditional wafers are the thin and dark Nabisco Famous Chocolate Wafers, but they may be hard to find in some areas so other cookies are sometimes substituted.
The icebox cake is derived from similar desserts such as the charlotte and the trifle. It was first introduced to the US during World War I. Its popularity took off in the 1920s and 30s, as it used many commercial shortcuts and premade ingredients. In response to the dish’s popularity, companies that manufactured ingredients for the cake, such as condensed milk and wafer cookies, began printing “back of the box” recipes.
A variation of icebox cake is made using pudding (usually chocolate) and graham crackers or vanilla wafers layered in a square or rectangular baking dish. Ernestine Emanuel, an Italian immigrant from New York, has been credited with creating the graham cracker version. She had originally created the cake after having graham crackers with chocolate pudding, while on her honeymoon in Atlantic City, NJ. Additional variations include alternating layers of chocolate and vanilla pudding, or the addition of sliced bananas or pineapples between the layers. While this can be done with cold instant pudding, if given ample time in the "icebox," the best results come from assembling the dessert with still-hot stove-cooked pudding, and then refrigerating overnight.
In Australia the cake is made from Arnott's Chocolate Ripple biscuits, hence the name in that country of Chocolate Ripple cake. The biscuits are covered in sweetened whipped cream, and placed in a log formation. It is often decorated with crumbled Peppermint Crisp.
In the Philippines, mango float is a popular icebox cake variant of the traditional crema de fruta layered dessert. It is made with graham crackers or broas (ladyfingers) in between layers of whipped cream, condensed milk, and fresh mangoes.
- Oliver, Lynne. "Icebox Cake." Food Timeline. N.p., 1999. Web. http://www.foodtimeline.org/foodcakes.html#icebox
- Jane (5 December 2016). "Crema de Fruita a Festive Christmas Dessert". Maputing Cooking. Retrieved 1 April 2018.
- Maryanne (15 June 2017). "Mango Royale (Mango Icebox Cake)". The Little Epicurean. Retrieved 1 April 2018.
- Sagon, Candy (July 27, 2004). "Assemble, Chill and Serve: Icebox Cake, a Dessert Anyone Can Make". The Washington Post. Retrieved 4 April 2018.
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