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Frosty Double-Chocolate No-bake Cake




Source of Recipe


First published in Chatelaine's 01/2005 issue


List of Ingredients




500 mL container whipping cream, about 2 cups
1 cup (250 mL) President’s Choice chocolate sauce or Hershey’s chocolate syrup
1/4 tsp (1 mL) mint extract (optional)
200 g pkg chocolate wafers



Recipe



. Line a 9x5-inch (2-L) loaf pan with 2 large pieces of plastic wrap so edges hang over sides of pan. Pour cream, chocolate sauce and mint extract into a large bowl. Using an electric mixer, beat until soft peaks form when beaters are lifted. Position pan so long edge is facing you. Spoon half of chocolate cream into pan and smooth surface. Stand wafers on their sides in cream, one behind the other, in rows facing you. Tuck close together using all of wafers. Rows do not have to be precise. You may have to break some wafers to fit them all in. Spoon remaining chocolate cream overtop. Smooth surface. Gently tap pan on counter to pack mixture. Cover with overhanging plastic wrap. Freeze overnight or up to 1 month. To serve, unwrap cake and turn out onto a cutting board. Discard plastic. Cut into thick slices.