Chocolate Chile Icebox Cake

By mrboyton

Icebox cakes are simply cookies layered
with whipped cream or custard thaI sit
otlernight in the refrigerator. After the
stint in the {ridge, the cookies have
absorbed the moisture from the filling,
which transforms them into a cakey
consistency. - Recipe by Andrea Lynn.

Ingredients

• 1 ~ tablespoon cocoa powder
• 2 teaspoons New Mexico chile powder
• 2 teaspoons confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 (14.4 box) chocolate Graham
• crackers

Preparation

Step 1

In a medium bowl, add cocoa powder,chile powder, sugar, extract and
heavy cream. Beat with an electric mixture on high speed until soft
peaks are formed.

Reserve ~ cup of whipped cream for later use. On a large plate, use a spatula to spread 1 tablespoon of whipped cream around the plate to hold the cake in place. Top the cream base with two whole graham crackers placed side-byside.

Use the spatula again, and spread the graham crackers with an even layer
of whipped cream. Top with two more remaining graham crackers, and repeat
the cycle until ending with a layer of whipped cream on top until whipped
cream is finished (about 5 to 6 layers of graham crackers). Smooth the top, and use reserved whipped cream to spread onto the sides of the cake. Cover with plastic wrap and place in the fridge
overnight before serving.