Cakes
If you're looking for a dessert that says celebration, my guess is that it would be Cakes. To that end, here are six cake recipes to help you get the week started, including a Secret Devilish Chocolate Cake and a Cherry-Mallow Cake. Enjoy!
TOFFEE-S'MORES ICEBOX CAKE
This yumminess is from Betty Crocker, and begins, "The flavors of s’mores come together in a frozen layered treat that’s so pretty, it’s perfect for guests yet easy enough to make for the family to enjoy, anytime.
"From our A Piece of Cake cookbook, this rich and decadent s’mores icebox cake layers graham crackers with chocolate pudding, a delightful, whipped cream-marshmallow cream concoction, toffee bits, and mini marshmallows in a loaf pan. It comes together in less than 30 minutes. A quick pit stop under the broiler toasts the mini marshmallows to golden-brown perfection before it’s frozen to meld the layers together into an irresistible frosty treat. When sliced, each luscious layer is visible and drizzled with hot fudge sauce, for an eye-catching presentation you can’t wait to sink your fork into.
"This scrumptious make-ahead s’mores icebox cake can be prepped to enjoy at your convenience—you can make it up to a week in advance. Serve it all spring and summer long, when a frozen treat is just the ticket on those warm days.
Prep Time: 25 minutes; Total Time: 8 hours 35 minutes; Servings: 8
To view this yumminess online, click here.
Ingredients
11 graham crackers (from 14.4 oz box)
1 box (4-serving size) instant chocolate pudding and pie mix
2 cups milk
1-1/2 cups heavy whipping cream
1 cup marshmallow creme
1 cup milk chocolate toffee bits (from 8-oz pkg)
1/2 cup vegan miniature marshmallows (from 10.5-oz pkg)
1/2 cup hot fudge sauce
Directions
Line 9x5-inch loaf pan with foil, allowing foil to extend over edges.
In small bowl, crumble 2 graham crackers (reserve remaining 9 crackers); set aside. Prepare pudding mix as directed on box, using milk.; set aside. In medium bowl, beat whipping cream with electric mixer on low speed until cream begins to thicken. Gradually increase speed to high and beat just until stiff peaks form; fold in marshmallow creme.
Line bottom of pan with 3 graham crackers, breaking in half and overlapping to fit. Spread 1 cup of the whipped cream mixture evenly over the crackers. Repeat another layer with 3 graham crackers and 1 cup of the pudding spread evenly over crackers. Sprinkle with 1/2 cup toffee bits. Top with remaining 3 graham crackers, the remaining pudding and whipped cream mixtures. Sprinkle with the crumbled graham crackers and remaining 1/2 cup toffee bits.
Sprinkle marshmallows evenly on top of cake. Set oven control to broil. Broil with cake top about 6 inches from heat about 1 minute or until marshmallows are golden brown (watch carefully so marshmallows don't burn). Freeze at least 8 hours until firm but no longer than 1 week.
To serve, use foil to lift cake from pan to serving platter; remove foil. Let stand 10 minutes before serving. Drizzle each serving with 1 tablespoon hot fudge sauce.
HEAVENLY CHOCOLATE CAKE
This yumminess is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
ook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 x 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed.
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
CHERRY-MALLOW CAKE
This recipe is from the infamous long-since-forgotten-emailing-list and begins, “This cake is a snap to make because you use a mix. As the marshmallows melt, they rise to the top and make a glaze.”
Prep. time: 15 minutes; Cooking time: 45 to 50 minutes; Serves: 15
Ingredients
4 cups miniature marshmallows, (about 3/4 of a 10-1/2 ounce package; you can use vegetarian marshmallows, which I highly recommend)
1 package (18-1/4 ounces) yellow cake mix
1 can (21 ounces) cherry pie filling
Directions
Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan.
Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter.
Remove pan from oven and cool on wire racks.
After the cake is cool, cut into squares.
CAST IRON ORANGE CAKE
This is from Lisa Donovan at The New York Times cooking newsletter. For this yumminess, Lisa wrote, "This is an elegant version of an easy Sunday cake – one that can be made early in the morning for eating a warm slice right out of the oven with coffee, and then letting it sit on the counter to enjoy it as a snack cake as the week rolls along. It magically gets better and better each day. It is adapted from Paul Bertolli’s Bitter Orange Cake recipe in his masterpiece, “Cooking by Hand,” which uses blood oranges. Here, a humble navel orange is used for its friendly sweetness. Rubbing some zest into the sugar, adding fennel and vanilla and flexing the charms of its main character ingredient (the orange), this beautifully simple cake becomes a bit deeper in its character. Playing around a bit with the flour, replacing some of the all-purpose with a toasted chestnut flour or by adding a little semolina, as this recipe calls for, makes for a delightful play on flavor, texture and crumb."
Prep Time: 15 minutes; Cook Time: 35 minutes plus cooling; Total Time: 2 hours; Yield: 1 10-inch cake
This was featured in "An Orange Cake From a Revolutionary Chef," and can be viewed online at https://cooking.nytimes.com/recipes/1024773-cast-iron-orange-cake. While you're at it, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Cake
2 cups granulated sugar
2 navel oranges
2 teaspoons vanilla paste or vanilla extract
1/4 teaspoon fennel seeds, lightly toasted and coarsely ground (optional)
1/2 teaspoon plus a pinch kosher salt, such as Diamond Crystal
1 cup salted butter, at room temperature
2 medium or large egg yolks, at room temperature
2 cups all-purpose flour
1/4 cup semolina flour (or another 1/4 cup all-purpose flour)
2 teaspoons baking powder
1/2 cup chopped toasted walnuts
Olive oil, for the pan
For the Buttermilk Chantilly Cream (optional)
3/4 cup heavy cream
1/2 tablespoon confectioners’ sugar
Pinch of kosher salt
1/4 cup whole buttermilk
Preparation
Make the cake: Place a 10-inch cast iron pan on the middle rack of the oven and heat the oven to 350 degrees while you prepare the batter.
Add sugar to the bowl of a stand mixer and finely zest one orange into it. Set the bowl aside and then trim a bit of the stem end off both oranges and discard. Cut oranges into 8 pieces and puree in a food processor or blender, scraping the bowl as needed. You need 1-1/2 cups puree; set aside.
To the stand mixer bowl, add vanilla, fennel seeds (if using) and a pinch of salt. Rub ingredients together vigorously with your hands and fingers.
When sugar is fragrant, add butter and set the mixer to medium-high speed to cream until fluffy, about 5 minutes. Scrape down bowl and paddle, making sure you aren’t leaving any butter unattended.
Add egg yolks and beat on medium-high until well incorporated, 1 to 2 minutes more, remembering to scrape bowl and paddle as needed.
While wet ingredients are working in the mixer, prepare dry ingredients by whisking together flour, semolina, baking powder and salt.
Scrape butter mixture down from bowl and paddle. Give it a good stir to make sure the batter is well mixed. Return to the stand mixer, add the reserved 1-1/2 cups orange puree and slowly incorporate on medium-low speed, then turn to medium-high to blend well.
Starting on low speed, add dry ingredients, then increase speed to medium-high and eventually to high, scraping bowl and paddle all the livelong day, until batter is very well mixed.
Remove the bowl from the mixer and use your spatula to scrape and stir in the nuts, making sure they’re well combined.
Remove the hot skillet from the oven, brush with a generous amount of olive oil and spread batter in the hot pan. It should sizzle and will get a nice, toasty caramelized bottom during baking.
Bake for 35 to 45 minutes. The cake should be set in the middle and golden brown on top. You can use a cake tester if you have one; it should come out clean. This cake can be eaten on its own warm out of the oven after sitting for a little over 30 minutes.
If you’d like, make the cream: Using a stand mixer with the whisk attachment or a hand mixer, beat heavy cream in a large bowl, gradually adding sugar along with a pinch of salt until firm peaks form, 3 to 6 minutes. Add buttermilk and beat until billowy with soft peaks, about 1 minute. Serve immediately with slices of cooled cake, or chill in the refrigerator for up to 4 hours. If the cream separates a bit after sitting, gently beat the cream with a whisk (nothing electric here) just to recombine.
SECRET DEVILISH CHOCOLATE CAKE
This is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
TOFFEE-S'MORES ICEBOX CAKE
This yumminess is from Betty Crocker, and begins, "The flavors of s’mores come together in a frozen layered treat that’s so pretty, it’s perfect for guests yet easy enough to make for the family to enjoy, anytime.
"From our A Piece of Cake cookbook, this rich and decadent s’mores icebox cake layers graham crackers with chocolate pudding, a delightful, whipped cream-marshmallow cream concoction, toffee bits, and mini marshmallows in a loaf pan. It comes together in less than 30 minutes. A quick pit stop under the broiler toasts the mini marshmallows to golden-brown perfection before it’s frozen to meld the layers together into an irresistible frosty treat. When sliced, each luscious layer is visible and drizzled with hot fudge sauce, for an eye-catching presentation you can’t wait to sink your fork into.
"This scrumptious make-ahead s’mores icebox cake can be prepped to enjoy at your convenience—you can make it up to a week in advance. Serve it all spring and summer long, when a frozen treat is just the ticket on those warm days.
Prep Time: 25 minutes; Total Time: 8 hours 35 minutes; Servings: 8
To view this yumminess online, click here.
Ingredients
11 graham crackers (from 14.4 oz box)
1 box (4-serving size) instant chocolate pudding and pie mix
2 cups milk
1-1/2 cups heavy whipping cream
1 cup marshmallow creme
1 cup milk chocolate toffee bits (from 8-oz pkg)
1/2 cup vegan miniature marshmallows (from 10.5-oz pkg)
1/2 cup hot fudge sauce
Directions
Line 9x5-inch loaf pan with foil, allowing foil to extend over edges.
In small bowl, crumble 2 graham crackers (reserve remaining 9 crackers); set aside. Prepare pudding mix as directed on box, using milk.; set aside. In medium bowl, beat whipping cream with electric mixer on low speed until cream begins to thicken. Gradually increase speed to high and beat just until stiff peaks form; fold in marshmallow creme.
Line bottom of pan with 3 graham crackers, breaking in half and overlapping to fit. Spread 1 cup of the whipped cream mixture evenly over the crackers. Repeat another layer with 3 graham crackers and 1 cup of the pudding spread evenly over crackers. Sprinkle with 1/2 cup toffee bits. Top with remaining 3 graham crackers, the remaining pudding and whipped cream mixtures. Sprinkle with the crumbled graham crackers and remaining 1/2 cup toffee bits.
Sprinkle marshmallows evenly on top of cake. Set oven control to broil. Broil with cake top about 6 inches from heat about 1 minute or until marshmallows are golden brown (watch carefully so marshmallows don't burn). Freeze at least 8 hours until firm but no longer than 1 week.
To serve, use foil to lift cake from pan to serving platter; remove foil. Let stand 10 minutes before serving. Drizzle each serving with 1 tablespoon hot fudge sauce.
HEAVENLY CHOCOLATE CAKE
This yumminess is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
ook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 x 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed.
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
CHERRY-MALLOW CAKE
This recipe is from the infamous long-since-forgotten-emailing-list and begins, “This cake is a snap to make because you use a mix. As the marshmallows melt, they rise to the top and make a glaze.”
Prep. time: 15 minutes; Cooking time: 45 to 50 minutes; Serves: 15
Ingredients
4 cups miniature marshmallows, (about 3/4 of a 10-1/2 ounce package; you can use vegetarian marshmallows, which I highly recommend)
1 package (18-1/4 ounces) yellow cake mix
1 can (21 ounces) cherry pie filling
Directions
Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan.
Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter.
Remove pan from oven and cool on wire racks.
After the cake is cool, cut into squares.
CAST IRON ORANGE CAKE
This is from Lisa Donovan at The New York Times cooking newsletter. For this yumminess, Lisa wrote, "This is an elegant version of an easy Sunday cake – one that can be made early in the morning for eating a warm slice right out of the oven with coffee, and then letting it sit on the counter to enjoy it as a snack cake as the week rolls along. It magically gets better and better each day. It is adapted from Paul Bertolli’s Bitter Orange Cake recipe in his masterpiece, “Cooking by Hand,” which uses blood oranges. Here, a humble navel orange is used for its friendly sweetness. Rubbing some zest into the sugar, adding fennel and vanilla and flexing the charms of its main character ingredient (the orange), this beautifully simple cake becomes a bit deeper in its character. Playing around a bit with the flour, replacing some of the all-purpose with a toasted chestnut flour or by adding a little semolina, as this recipe calls for, makes for a delightful play on flavor, texture and crumb."
Prep Time: 15 minutes; Cook Time: 35 minutes plus cooling; Total Time: 2 hours; Yield: 1 10-inch cake
This was featured in "An Orange Cake From a Revolutionary Chef," and can be viewed online at https://cooking.nytimes.com/recipes/1024773-cast-iron-orange-cake. While you're at it, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Cake
2 cups granulated sugar
2 navel oranges
2 teaspoons vanilla paste or vanilla extract
1/4 teaspoon fennel seeds, lightly toasted and coarsely ground (optional)
1/2 teaspoon plus a pinch kosher salt, such as Diamond Crystal
1 cup salted butter, at room temperature
2 medium or large egg yolks, at room temperature
2 cups all-purpose flour
1/4 cup semolina flour (or another 1/4 cup all-purpose flour)
2 teaspoons baking powder
1/2 cup chopped toasted walnuts
Olive oil, for the pan
For the Buttermilk Chantilly Cream (optional)
3/4 cup heavy cream
1/2 tablespoon confectioners’ sugar
Pinch of kosher salt
1/4 cup whole buttermilk
Preparation
Make the cake: Place a 10-inch cast iron pan on the middle rack of the oven and heat the oven to 350 degrees while you prepare the batter.
Add sugar to the bowl of a stand mixer and finely zest one orange into it. Set the bowl aside and then trim a bit of the stem end off both oranges and discard. Cut oranges into 8 pieces and puree in a food processor or blender, scraping the bowl as needed. You need 1-1/2 cups puree; set aside.
To the stand mixer bowl, add vanilla, fennel seeds (if using) and a pinch of salt. Rub ingredients together vigorously with your hands and fingers.
When sugar is fragrant, add butter and set the mixer to medium-high speed to cream until fluffy, about 5 minutes. Scrape down bowl and paddle, making sure you aren’t leaving any butter unattended.
Add egg yolks and beat on medium-high until well incorporated, 1 to 2 minutes more, remembering to scrape bowl and paddle as needed.
While wet ingredients are working in the mixer, prepare dry ingredients by whisking together flour, semolina, baking powder and salt.
Scrape butter mixture down from bowl and paddle. Give it a good stir to make sure the batter is well mixed. Return to the stand mixer, add the reserved 1-1/2 cups orange puree and slowly incorporate on medium-low speed, then turn to medium-high to blend well.
Starting on low speed, add dry ingredients, then increase speed to medium-high and eventually to high, scraping bowl and paddle all the livelong day, until batter is very well mixed.
Remove the bowl from the mixer and use your spatula to scrape and stir in the nuts, making sure they’re well combined.
Remove the hot skillet from the oven, brush with a generous amount of olive oil and spread batter in the hot pan. It should sizzle and will get a nice, toasty caramelized bottom during baking.
Bake for 35 to 45 minutes. The cake should be set in the middle and golden brown on top. You can use a cake tester if you have one; it should come out clean. This cake can be eaten on its own warm out of the oven after sitting for a little over 30 minutes.
If you’d like, make the cream: Using a stand mixer with the whisk attachment or a hand mixer, beat heavy cream in a large bowl, gradually adding sugar along with a pinch of salt until firm peaks form, 3 to 6 minutes. Add buttermilk and beat until billowy with soft peaks, about 1 minute. Serve immediately with slices of cooled cake, or chill in the refrigerator for up to 4 hours. If the cream separates a bit after sitting, gently beat the cream with a whisk (nothing electric here) just to recombine.
SECRET DEVILISH CHOCOLATE CAKE
This is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
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