Recipe

Good Afternoon Everyone!!

I am going to share with you the recipe that Hollis

used to make her Dad's Father's Day Cake.

It is a Martha Stewart recipe (June issue),

but she adapted it and it was wonderful.

CHOCOLATE CHIP COOKIE

ICEBOX CAKE

(This cakes needs to sit in the refrigerator overnight

or if you make it early in the day, it might be OK

by evening.  It softens after sitting and can be cut

as a cake.)

Instead of making the homemade cookies, Hollis

just used a roll of refrigerator cookies and baked as

directed on the package.  If she wasn't 9 months pregnant, 

she might have considered making scratch cookies,

 but that wasn't happening now.   

If you want the original recipe you will need to buy

the June issue of Martha Stewart, but here is what

Hollis did.

First of all she only did half the recipe and it will

easily make eight slices.  It is very rich, so a small

piece is just right.

2 cups heavy cream

4 ounces light cream cheese, softened

2 TBSP sugar

1 roll of cookie dough

Garnish - Chocolate shavings

Whisk together cream and cream cheese

in a chilled bowl until soft peaks form.  

Add sugar and whisk together until stiff

peaks form.  Refrigerate until ready to use or

 about 3 hours.

She used a small cake stand.  She covered the

bottom of the stand with a layer of cookies and

 poured on a cream layer.  Hollis made smaller and 

smaller layers, but Martha's recipe shows the 

cookies stacked evenly.  (Do not come out to 

 the edge with the cream.) She continued doing

layers of cookies and cream, until she used

up the cookies.  Make sure you reserve a

little cream, so you can put some on the

top.  Sprinkle on your chocolate shavings.

Cover loosely with plastic wrap and store

in the refrigerator. 

Martha's recipe is more complicated and

certainly makes a much larger cake, but

this was just fine for us.

Hope you enjoy!!

Sandra