Lucy

Lucy

Lucy

SharonCb

Lucy

Canarybird - I recently posted the recipe for that cake! I think I'll make it this weekend - we'll be entertaining some people who will be the perfect audience for it! And, they're young enough that they haven't probably ever seen or heard of it - at least I think so, because I also think of it as a dessert from the 60's-70's.

CHOCOLATE WAFER WHIPPED CREAM ICE BOX CAKE

2 Cups heavy cream
2 Tablespoons sugar
1 Teaspoon vanilla extract

19-ounce package Nabisco Famous Chocolate Wafers

Chocolate curls or chocolate sprinkles

Whip cream, add sugar and vanilla and continue whipping until stiff peaks form. Spread one-half tablespoon whipped cream or topping on each wafer. Begin stacking wafers together on end (on a long serving platter) and stand on edge on the platter to make a 14-inch log. Frost with remaining whipped cream. Refrigerate for four to six hours. Garnish with chocolate curls or chocolate sprinkles and slice at a 45-degree angle so each serving shows the chocolate and white layers.

You may freeze this cake, covered with plastic wrap; thaw in refrigerator for one hour before serving.

I was looking at the cookie, I could see very small nubs w/in the cookie, but not having the packaging on hand, had me thinking what is that? So this morning while in the supermarket I checked the ingredients on the package, the one missing item in the recipes is coconut, for sure it's finely minced. The other item that was different was baking soda, not baking powder.

Now I gotta work w/these recipes a bit and figure the amounts of coconut to add, sure it won't be much.

Hopefully, I'll have an acceptable cookie.

Lucy

I know what you mean about impressing younger ones with it. It was a great dessert for students and young marrieds who had neither time nor money to make something more elaborate, and yet it seemed to surprise most folks when you starting cutting into it!

I hope you post photos of yours....and I'll do the same :-).

SharonCb

If anyone would like to see the recipe with step by step photos, here is the link below.

It sure was easy to make but I guess it's going to need a few runs around the block to work it off the hips afterwards lol!

SharonCb

Lucy

I notice this query is a couple years old, but I thought I'd offer my findings all the same. After someone posted that these elusive chocolate wafer cookies might be found near the ice cream cones and icre cream fixin's, I went to our local Publix store, and low and behold, there they were! I was thrilled, as was my mother, who was the one who had actually been trying to find them. :)

Don't know if you have access to Publix, but here's hoping! Here's also a recipe that just might hit the spot on a warm summer evening.

***** Chocolate-Caramel S'Mores *****

Ingredients:

- chocolate wafer cookies or chocolate graham crackers

- Smucker's carmel topping - regular or sugar-free

- bag of large marshmallows

Place cookies top-down on plate.

Spread 1 teaspoon of caramel topping in center of each cookie to within 1/2 inch of edge.

Toast marshmallow.

Push 1 marshmallow into center of caramel.

Top with another wafer cookie.

~~~~~~~~~~~~~~~~

Tip: In the unlikely event of leftover S'Mores, they can be reheated in the microwave at HIGH (100%) 15 to 30 seconds.

Happy S'Moring!

Michelle

1. Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly.
2. Sift together the flour, baking powder, baking soda, and salt,set aside.
3. In the large bowl of an electric mixer cream the butter.
4. Add vanilla and sugar, beat to mix well.
5. Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.
6. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.
7. Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness.
8. Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out).
9. Adjust two racks to divide oven into thirds, and preheat oven to 400.
10. Line cookie sheets with aluminum foil.
11. Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time).
12. With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible.
13. Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula). Handle them carefully in order to keep them perfectly round and flat.
14. Leftover pieces of the dough should be pressed together and rerolled.
15. Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even baking.
16. Bake until the cookies feel almost firm to the touch.
17. These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. If you bake one sheet at a time, bake it on the upper rack.
18. With a wide metal spatula, transfer the cookies to racks to cool.
19. Store in airtight container.