Gluten Free Chocolate Chip Ice Box Cake Ingredients 1 box Betty Crocker® Gluten Free chocolate chip cookie mix 1/2 cup butter, softened 2 teaspoons gluten-free vanilla 1 egg 2 cups whipping cream 12 oz gluten-free mascarpone cheese 1/2 cup sugar 3 tablespoons unsweetened baking cocoa Chocolate shavings or miniature chocolate chips Heat oven to 350°F. In medium bowl, mix cookie mix, butter, 1 teaspoon of the vanilla and the egg until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets to make 36 cookies. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. In large bowl, beat whipping cream, mascarpone cheese, sugar, cocoa and remaining 1 teaspoon vanilla with electric mixer on low speed until blended. Beat on high speed until soft peaks form. To assemble cake, arrange 7 cookies in bottom of 8- or 9-inch springform pan. Break 1 additional cookie apart to fill in spaces. Spread 1 cup of the whipped cream mixture evenly over cookies. Arrange 7 more cookies over whipped cream layer; top with additional 1 cup whipped cream mixture. Repeat 3 more times with remaining cookies and whipped cream mixture. Spread the top smooth; cover with plastic wrap. Refrigerate at least 12 hours. To serve, run a sharp knife around edge of pan to release cake. Remove side of pan. Place cake on serving plate. Garnish with chocolate. Cut into wedges. Store covered in refrigerator. 1 Serving Calories 370(Calories from Fat 210), Total Fat 23g (Saturated Fat 14g, Trans Fat 1/2g ),Cholesterol 75mg Sodium 220mg Total Carbohydrate 38g (Dietary Fiber 0g Sugars 25g ),Protein 3g bettycrocker/recipes/gluten-free-chocolate-chip-ice-box-cake/ec311682-9195-4d61-8e65-c2b26255d0b3 For daily GF recipes, follow me at Cathy Bloodworth Hall
Posted on: Sun, 18 Aug 2013 14:25:32 +0000
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