Seven-Layer Icebox Cake
Source of Recipe
internet
List of Ingredients
2 tsp. instant coffee granules
Hot water
Cold water
2 tbsp. dark rum
1-1/2 cups (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted (I buy a pound box and sift it, no measuring required!)
1/3 to 1/2 cup sifted unsweetened cocoa powder (depending on level of chocolate desired)
Few grains salt
1 tbsp. vanilla
2 7-ozs. boxes sponge-type butter cookies (you'll need 56 cookies in total)
Optional Garnish
Chocolate curls
Additional unsweetened cocoa powder
Candied violets
Recipe
Ready a serving board or platter. The finished "cake" will be about 9" long by 4" wide by 2-1/2" tall. Remember you'll have to slice the cake on the board or platter; I prefer to use something rectangular and without sides. I also line my board with aluminum foil, but this is optional. Have ready the cookies.
In a one-cup liquid measuring cup, dissolve the coffee in a small amount of hot water. Add cold water to the 1/2 cup mark. Add rum; pour into small dish (with sides). The dish must be able to accommodate one cookie, and the coffee-rum mixture in the dish must be deep enough so that the cookie can be completely submerged in it. Cover tightly and set aside at room temperature.
In large bowl of electric mixer fitted with whisk beater, beat softened butter at medium speed until creamy. Gradually add sifted confectioners' sugar, cocoa powder, and salt. Be sure to scrape bowl and beater(s) with large rubber spatula often. When all dry ingredients are added, increase speed to high; beat until fluffy. Add vanilla at a low speed. If necessary to achieve good spreading consistency, add a small amount of the coffee-rum mixture, a bit at a time.
One at a time, dip each cookie in the coffee-rum mixture, holding it under the liquid for a couple of seconds. Do not submerge the cookies for so long that they become soggy. Each layer of the "cake" will consist of eight dipped cookies in a four x two pattern; the cookies should be touching one another.
As you put each dipped cookie into place, you'll be able to see the cookies absorbing the coffee-rum. When you have formed the first cookie layer of eight, frost the top. I use as much frosting as I can pile onto a tablespoon (not a measuring tbsp.). An offset spatula is a big help for this. Spread the frosting right to the edges of the cookie layer. Don't use too much frosting, though, or you won't have enough to go around.
Repeat the dipping, layering, and frosting of the cookies. As you put a dipped cookie on top of a frosted layer, press it in slightly. If necessary, straighten the sides of the "cake" with your hands. When you've built up seven cookie layers, frost the top and sides of the "cake" with the remaining frosting. If desired, gently pat chocolate curls onto the top and long sides of the finished "cake". Chill at least 6 hours (or overnight), covering tightly when frosting is set.
To serve, remove cake from refrigerator. Allow to stand at room temperature, still covered, for about 20 minutes. To slice, use a large, sharp, heavy knife; press it down firmly through the "cake." I like to make slices about 1/2" thick, but you can make them thinner. Transfer each slice to a serving plate. If desired, dust a little unsweetened Dutch process cocoa powder around the edges of the plate for decoration, and/or top each slice with a candied violet or two. Store any leftovers in refrigerator, tightly covered, for up to 5 days.
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