Dear Mr. Allen, 

Recently I've read a bunch 
of materials about icebox 
cakes but haven't found 
anything too convincing, 
and plenty that's contradictory! 

So I just thought I'd ask to see 
if your research has ever turned 
up anything about this subject and 
whether or not you've found anything 
interesting, definitive.

Sincerely, 

Sarah F. 
Des Moines, IA



Hi Sarah, 

Icebox cakes were a favorite when I was 
a child. They seemed almost magical in 
their simplicity, and they still appeal 
to a kind of retro-sensibility. 

(In fact, I made one for my parents 
when they were visiting a few months ago.) 

I've seen some fancy versions that attempt 
to improve on the original by adding coffee 
or even mint candies, but it's hard to do 
better than the classically simple recipe 
that's still on the Nabisco chocolate wafer 
box. 

The recipe, known as "The Famous Icebox Cake," 
has been around at least since the 1940s.

To make the "cake," simply alternate layers 
of chocolate wafers with lots of sweet 
vanilla-flavored whipped cream in a deep 
dish, and put it in the refrigerator overnight. 

The cookies absorb moisture from the cream and 
develop a dense texture, a bit like devil's 
food cake. My mother used to make these cakes 
in the summer, before we had air conditioning, 
when using the oven would have been brutal. 

Not only was it easy and cool (in every sense), 
but we kids could join in and were always ready 
to assist with licking the last bit of whipped 
cream from the beaters.

Hope this helps, 

Gary Allen

 

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