Short And Sweet. Black Forest Icebox Cake.

I grew up eating Yodels.

I did not Yodel.

But this girl does.

I loved Yodels. I’d put them in the freezer and when they were good and hard, I would chew off the chocolate coating. Then I would unravel the roll and eat it by layer. Very complex. But I am a complex kind of gal.

These are the Yodels I’m talking about and the ones called for in the recipe. I can’t get Yodels easily where I live now. I was, however, able to rustle up some HoHos (How ridiculous is that name?). hostess-ho-hos-thumbnail-150x150 Some other famous HoHos.

This is a fun recipe to serve because the cake looks so great when you slice into it. The taste is wonderful, too.

And did I mention it is fast and easy?

You just need some time for the cake to freeze, but then it is sitting there waiting for you. Maybe waiting for you to yodel to it. Or Ho! Ho! Dealer’s choice.

Black Forest Icebox Cake

Ingredients:

16 Yodels snack cakes
1/3 cup cherry preserves 12 ounces cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla
3/4 cup heavy cream
1 1/2-ounce block bittersweet or milk chocolate to use to make chocolate curls

Directions:

1. Line a baking sheet with parchment paper. Arrange 4 Yodels side by side on the sheet. Place another 4 Yodels next to the first four, end to end, so that you have a square layer consisting of 8 Yodels.

2. Spread the preserves over the cakes in an even layer. Top with the remaining 8 snack cakes, arranging them the same way as the first layer. Press the cakes back into a neat square shape if they have shifted. Place the baking sheet in the freezer until the cakes are firm and the preserves are slightly hardened, about 1 hour. 3. Combine the cream cheese, confectioners’ sugar, and vanilla extract in a medium-size mixing bowl. Using an electric mixer, beat until the cream cheese is very smooth and fluffy, scraping down the sides of the bowl several times as necessary. Add the cream and mix on low until incorporated. Scrape down the bowl and mix on medium -high until the mixture is thick but spreadable.

4. Remove the cake from the freezer and cover the top and sides with the cream cheese frosting. Lightly drape with plastic wrap and refrigerate until ready to serve, at least 3 hours and up to 1 day.

5. Using two large spatulas, carefully transfer the cake to a serving platter. Let stand at room temperature for 1/2 hour before serving.

6. Just before serving, use a vegetable peeler to make chocolate curls, dropping them directly on top of the cake.

Serves 8

Recipe from Icebox Cakes Cookbook I have been completely swept off my feet by the new Eddie Vedder album ‘Ukelele Songs’. You might remember this post from Portland when I told you how surprised I was that I liked it.

Here is a short and very heartfelt song. Makes me sigh from the emotion.

“Will you dream of the moments I shared with you

Before we drifted apart Once in a while?”

Eddie Vedder-Once In Awhile

And a sweet song.

Heavy Trash-Gee, I Really Love You

You can buy Eddie Vedder’s Ukelele Songs here.

Buy Heavy Trash here.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Dessert. Bookmark the permalink.

2 Responses to Short And Sweet. Black Forest Icebox Cake.

  1. James! says:

    I’m totally going to make this. And as far as I’m aware, my wife does not eat cherry preserves. Which means it’s alllllllllll mine! Ok, I might share if she asked, but I don’t think she will!

  2. Pingback: NewsCheek » My Cupcake Addiction – Elise Strachan

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