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Chocolate Raspberry Icebox Cake
Recipe courtesy Gourmet Magazine
Ingredients
1/3 cup chilled heavy cream
1/2 teaspoon sugar
1/8 teaspoon vanilla
5 chocolate wafers, Nabisco Famous recommended
1/3 cup fresh raspberries
Grated bittersweet chocolate, as garnish
Directions
Beat cream with sugar and vanilla in a small deep bowl with an electric
mixer until it just holds stiff peaks.
Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as
close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped
wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon
cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top
and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
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