Icebox Cake – a delicious recipe with Vanilla Wafers, Eggs, Milk, Powdered Sugar, Bakers, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Line a 9x13 dish with Vanilla Wafers (the bottom and around the four sides).", "Separate egg yolks and egg whites. Add the egg yolks to the top section of a double boiler over medium-low heat. Beat in the evaporated milk and powdered sugar. Once sugar is dissolved, add the baker's chocolate. Continue to cook the mixture on a medium-low heat until the chocolate is dissolved and begins to thicken. Stir occasionally. A wooden spoon works best so you can ""feel"" the increased resistance in the mixture.", "While the mixture is cooking, beat the egg whites in a large bowl until they have just stiffened and form soft peaks. Do NOT over-beat.", "Once the chocolate mixture is thickened, remove from heat and add vanilla.", "Fold the chocolate mixture into the egg whites gently. Do not stir or beat, just gently combine the two mixtures. Gently press any egg white on the surface down into the chocolate mixture.", "Pour into your wafer-filled dish and allow it to ""set"" in the ""icebox."" When chilled, enjoy!"]
675
kcal
Calories
33
g
Fat
58
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 box Vanilla Wafers (12 Ounce Box), 4 whole Eggs, 24 ounces, fluid Evaporated Milk, Not Sweetened Condensed Milk, 3 Tablespoons Powdered Sugar, and more.
Yes, Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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