Posted by ehme on January 18th, 2008 in cake, favorites

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My super boring Vanilla Cake with Plain Chocolate Boring Buttercream order is waiting to be frosted, so here is the recipe for a cake that I would rather make…it is my favorite ever.

3 cups heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
2 (9-ounce) packages Nabisco Famous Chocolate wafers (I have also made this with just about every flavor of Anna’s cookies ever made. The ginger are the best. You will need three boxes or more of those.)

Chocolate shavings and/or cocoa powder or unsweetened chocolate.

Beat cream, sugar and vanilla with an electric mixer on high speed with the whisk attachment until soft peaks form.

Using a FLAT plate, put seven cookies in a circle, and then plunk one in the middle.

Plop 1/2 cup whipped cream in the center, and smooth out to the edges with an off-set spatula. Repeat with the rest of the cookies and whipped cream. You should be able to make about 11 or 12 layers. The wafers break super easy, so be very careful when putting it all together. In fact, make sure you check the packages when you are in the grocery store, and don’t let the bagger boy touch them. Clutch them to your breast and give him the stink eye and tell him to back off. If you have a down pillow, carry them home on that. They will probably still be broken when you get home. I usually play the cookie puzzle game on the lower layers, so the top layers are pretty pretty. Also they cost as much as gold, so if you have children, you might want to consider selling them.

After all your cookies are in layers, put the cake under a cake dome and put it in the refrigerator. If you live in Maine, put it in the garage. If you don’t have a cake dome, use plastic wrap. As hard as this sounds, you have to leave it in the refrigerator or garage for 8 or more hours. The cake will shrink and all those cookies will turn all cakey and mooshy and everyone you give it to will love you.

I top this with big giant curly cues of bittersweet chocolate (use a vegetable peeler, it works awesome!) AND a very generous dusting (more of a blizzard) of Ghiradelli’s Hot Cocoa powder. You could just use regular old cocoa powder like the rest of the people in the world.

This recipe comes pretty much exactly from the Magnolia Bakery Cookbook, but my mother made it when I was a kid, and I was reminded of it by the fantastic Deb at Smitten Kitchen. She has fantastic pictures of her version on her Wafer Wonderland post, which I go and look at sometimes when I am lonely. If you don’t read Deb’s blog and you like food, you should. It is a lot better than this pile of recipes.

Ok, back to frosting Mr. Boring Cake and wishing I had wafer cake.

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