In 1924, Nabisco changed the world. Well, kind of. Not really. That’s the year they invented the chocolate wafer. So, yes, maybe we were exaggerating about the whole changing-the-world thing, but since we’re celebrating Chocolate Wafer Day, we might as well give Nabisco a small pat on the back. [photo via flickr]
Now, 89 years later, chocolate wafers are still an American favorite. Really, what’s not to love? They’re like crispy, mini waffles, and everyone — including you — loves a good waffle. They’re also versatile. What else can you ask for from a dessert? Or is it a snack? Or is it a meal? Well, no it’s not a meal. Wafers can be found alongside ice cream — one of their more classic appearances — but they can also be baked in candy bar or a cake for added crunch and flavor. (If you’re making your own candy bars, then we can’t help you anymore. We’ve taught you everything we know, and you’re just going above and beyond and making us look bad.)
But if you’re not at the candy-bar level yet — they sell them in every drugstore for a reason — don’t fret. We have a recipe for Chocolate Wafer Cake that is both easy and delicious. And, of course, it’s perfect for the Fourth of July, so there’s not reason you shouldn’t use it.
Ingredients
- 2 c. (1 pt.) heavy cream (You can use 8 ounces of frozen Cool Whip, if preferred)
- 1 ¼ c. confectioners sugar (optional)
- 1 tsp. vanilla extract
- 8 ½ oz. pkg. chocolate wafers
Directions
- In medium bowl with electric mixer, beat cream with sugar, if using, and vanilla until stiff. Regular sugar can be used if desired.
- Measure 2 cups whipped cream and reserve. (Set aside one wafer to crumble on top when finished.)
- Spread tops of remaining wafers with remaining cream, stacking them up in groups of five or six cookies on plate lined with waxed paper.
- Refrigerate 15 to 20 minutes.
Moving on to the assembly: On serving plate, place half the stack on side end to end, forming a long roll. Repeat placing rolls alongside each other. Gently press together. Spread remaining cream over top and sides. Refrigerate at least 4 hours. Slice this no–bake cookie cake on the diagonal for a festive zebra stripe. Serves 6 – 8.
Look, we just gave you a recipe for a cake that required no baking. You should be rejoicing. It just goes directly into the refrigerator and, if made early in the day, it can be ready to eat by dinnertime. Well, dessert time, really. Unless you’re one of those moms that is pro-dessert-first. And don’t forget that fruit is a great way to add some color to the cake. Slice up some strawberries, or add blueberries and raspberries to the top (red and blue, get it?). And, if you’re really into the chocolate wafers, don’t forget that they can also be used as a crust for cheesecake or other dessert pies. Nabisco really did the world a solid on this one. Time to start non-baking!
