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Jamaican Blue Mountain Ice Box Cake Recipe.
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Blue Mountain Ice Box Cake
1 Sponge Cake
½ lb. butter
1 cup granulated sugar
2 tablespoons Jamaica Instant Coffee
2 teaspoons Jamaica Instant Cocoa
3 eggs
1 teaspoon vanilla
1 pint whipping cream
Cream butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Take the 2 tablespoons cocoa and 2 tablespoons coffee and mix to a thick paste with a little boiling water. Add to butter and sugar mixture and then add vanilla.
Dampen a round Pyrex bowl. Line bowl with strip of Sponge Cake completely covering bottom and sides. Pour half the filling into bowl and lay more strips of cake over same. Add rest of filling and again top with strips of cake.
Now fit a plate tightly inside of bowl so that it presses on the mixture. This will ensure proper molding of cake. Use a weight on top of plate and put in freezer for at least overnight. Thaw out 1 hour before serving.
When ready to serve, whip 1 pint of cream with a tablespoon granulated sugar and cover cake. Decorate with cherries.
Serves 8
From "A Merry Go Round of RECIPES from Jamaica"
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