Alternate title: No Bake Chocolate Cake with Nutella Whipped Cream Frosting
And because Paige is a Chicago girl now, the Suggested Pairing is for her: (music to cook by): The Blues Brothers: Original Soundtrack Recording, especially the Sweet Home Chicago track.
When I invented my version of Nutella whipped cream for her (see Bonus Recipe below), she returned the favor by suggesting this masterpiece. Most people who know my daughter think of her as a sciencey-type, so this is food genius put it into a scientific formula:
Ingredients: (three – count ’em)
- 1 C Nutella
- 3 C heavy cream
- 1 package Famous Chocolate Wafers
Put the Nutella in a large mixing bowl that you will later use to whip the icing. (Tip – I coat the measuring cup with some heavy cream first to make it easier to un-measure it into bowl.) Gradually whisk in heavy cream, fully incorporating before you add more. Chill very well. Whip mixture until stiff:
Then, slather the cookie wafers with the whipped cream and stack them on their sides (as you would for a Famous Chocolate Wafer refrigerator cake – recipe on side of box). Once all the cookies have been stacked, use the remaining icing to completely coat the sides:
Refrigerate for hours – I prefer overnight. The point to this cake is that the moisture from the whipped cream is absorbed by the crisp cookies, turning them into chocolate cake.
It’s magic! It’s science! Mostly though, it’s delicious.
For the purposes of this photo op, I set aside one cookie, smushed it to crumbs and sprinkled them on top.
Credits: Paige’s genius. Her suggested title: Paige is My Favorite Child and Everything She’s Ever Done Has Been a Pure Work of Art Cake.
Love you Sweet Pea.
Bonus Recipe – Cupcakes with Nutella Whipped Cream Icing
- 1 package white cake mix, plus
- 3 eggs
- oil to make according to package directions BUT
- ADD: 1 teaspoon almond extract
Bake and cool cupcakes.
Ice with Nutella whipped cream. (You will have too much icing if you use the proportions above. Hand out spoons to anyone under 30.)