Wall Icebox Cake
A rich, creamy icebox cake with chocolate and nut flavors, perfect for a no-bake dessert that impresses with its smooth texture and delightful taste. Suitable for casual gatherings.
Ingredients
Instructions
- Cream light and fluffy the sugar, butter and egg yolks.
- Add alternately the milk, melted chocolate, flour, vanilla, and yeast.
- Fold in beaten egg whites.
- Place in refrigerator overnight.
- In the morning, add 1 teaspoon soda dissolved in 3 tablespoons boiling water and fold into the mixture.
- Bake in large loaf or two-layer pans for 35 to 40 minutes at 350°F.
- Serve.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks before folding into the batter. You can substitute half the sugar with honey for a unique sweetness. If you prefer a nut-free version, simply omit the optional nuts. For a richer flavor, consider adding a splash of espresso to enhance the chocolate. This cake can be enjoyed as a dessert or a snack, much like Rachel'S Famous Orange Chiffon Cake.
Serving Suggestions
This cake is delightful on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a cup of coffee or a warm mug of Cinnamon Hot Chocolate Mix for a cozy treat. It also makes a lovely dessert for gatherings, complementing a variety of other desserts like Delmonico Cake.
Storage & Reheating
To store leftovers, wrap the Wall Icebox Cake tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to a week. If you want to enjoy it warm, slice and microwave for about 10-15 seconds, just until warmed through. This will help maintain its moist texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Wall Icebox Cake contains roughly 747 calories, with 13g protein, 104g carbohydrates, and 29g fat. It is an excellent source of iron (45% of the Daily Value) and protein (26% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 558mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg yolks?
Using whole eggs instead of just egg yolks will change the texture of the cake, making it denser. However, if you prefer to use whole eggs, you may still achieve a good result. Just be sure to adjust the mixing time to avoid over-mixing, which can lead to a tough cake.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider adding chocolate chips or cocoa powder to the batter. You can also use dark chocolate instead of regular chocolate for a richer taste. Additionally, serving it with a drizzle of chocolate sauce on top will elevate its chocolatey goodness.
Is there a way to make this cake gluten-free?
Absolutely! You can substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or another binding agent to help achieve the right texture. This way, you can enjoy a gluten-free version of the Wall Icebox Cake without sacrificing flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).