Birthdays are looking really different in 2020 for a lot of people and for me, that includes birthday cakes. I took the simple route for Paul’s birthday cake this year not wanting to bake and make it as simple as possible and what’s more simple than an icebox cake. I’ve never attempted making one before but knew the concept behind it. Wafer cookies layered with sweetened whipped cream is refrigerated for a few hours until it’s soft enough to cut.
For Paul’s birthday icebox cake, I mixed things up a bit and halved the whipping cream. One part was with just sugar and vanilla, and the other half with chocolate Ovaltine, Paul’s favorite milk add-in, to be used as the inside filling. (Check out my recipe for Ovaltine cookies.)
Assembling the cake is super easy and the only equipment you need is a hand mixer to whip the cream. While there are variations on assembling icebox cakes, I went with the traditional log shape. The wafer cookies, which are not until unlike the cookies used for Oreos, are layered and placed on its side until all the cookies are used up and the remaining whipped cream is used to cover the entire “cake.”
If you cut it at an angle, cookies look vertical giving it its alternative name, zebra cake. Easy to adapt to your own tastes and easy to assemble!
Icebox Cake with Ovaltine Filling
(Adapted from Famous Chocolate Refrigerator Rolls recipe)
2 cup whipping cream, divided use
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup chocolate Ovaltine
1 package Famous chocolate wafers
Evenly divide cream into two medium bowls. Add vanilla extract and powdered sugar in one bowl and whip cream until stiff peaks form. In second bowl, add Ovaltine powder and whip cream until stiff peaks form. Add more Ovaltine if desired.
Spread Ovaltine-flavored cream over one chocolate wafer and repeat until a small stack is created. Place sideways on long plate and repeat until all wafers are used.
Spread vanilla-flavored whipped cream over cake until completely covered. Move cake into refrigerator and cool for at least 4 hours before serving.
My Burning Kitchen 
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