Best 3 Aunt Marys Ice Box Cake Recipes

**Aunt Mary's Icebox Cake: A Refreshing Classic for Any Occasion**

Aunt Mary's Icebox Cake is a nostalgic dessert that combines simple ingredients and a unique preparation method to create a cool and creamy treat. This classic cake is made with layers of graham crackers, whipped cream, and pudding, creating a delightful combination of textures and flavors. It's perfect for summer gatherings, potlucks, and special occasions, as it's easy to make and can be enjoyed by people of all ages. This recipe collection offers variations of the classic icebox cake, including a chocolate-dipped version, a fruit-filled variation, and even a no-bake option. Whether you're a seasoned baker or a beginner in the kitchen, you'll find a recipe here that suits your taste and skill level. So gather your ingredients, prepare your refrigerator, and let's embark on a culinary journey to create a refreshing and delicious Aunt Mary's Icebox Cake.

Let's cook with our recipes!

OLD-FASHIONED ICEBOX CAKE

Old-Fashioned Icebox Cake image

This Old-Fashioned Icebox Cake is a classic no-bake dessert that only requires 5 ingredients!

Provided by Blair Lonergan

Categories Dessert

Time 4h15m

Number Of Ingredients 6

Ingredients

3 ½ cups very cold heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
40 chocolate graham crackers ((or more or less, depending on the shape of your dish))
Optional garnish: sprinkles, grated chocolate, crushed chocolate grahams

Steps:

In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
Cover loosely and refrigerate for at least 4 hours, or up to overnight.

Nutrition Facts : ServingSize 1 slice, Calories 357.5 kcal, Carbohydrate 35.2 g, Protein 3.6 g, Fat 23 g, SaturatedFat 13.2 g, Cholesterol 71.3 mg, Sodium 293.7 mg, Fiber 1.3 g, Sugar 16.5 g, UnsaturatedFat 8.2 g

AUNT MARY'S ICE BOX CAKE

Aunt Mary's Ice Box Cake image

This recipe was handed down to me by my Great Aunt Mary. It is quick and simple to make and everyone loves it! My family doesn't use the nuts when we make it but a friend suggested I include it in the recipe. Enjoy!

Provided by Rebecca Earney

Categories Cake Recipes

Time P1DT20m

Yield 15

Number Of Ingredients 7

Ingredients

1 (12 ounce) package vanilla wafers, crushed
1 ½ cups confectioners' sugar
½ cup butter
2 eggs
1 (16 ounce) container whipped topping (such as Cool Whip®)
1 (8 ounce) can crushed pineapple
1 cup chopped pecans

Steps:

Grease a 9x13-inch pan.
Spread half the crushed wafers in the prepared pan.
Beat confectioners' sugar and butter together in a bowl using an electric mixer until creamy; add eggs and whipped topping. Beat until fully incorporated. Fold pineapple and pecans into mixture. Pour pineapple mixture over crushed wafers; top with remaining crushed wafers. Refrigerate until set, about 24 hours.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 37.3 g, Cholesterol 41.1 mg, Fat 23.5 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 12.2 g, Sodium 138.7 mg, Sugar 19.9 g

CHOCOLATE-ALMOND MARY ANN CAKE

Chocolate-Almond Mary Ann Cake image

Laced with semisweet chocolate chips, this luscious cake is topped with ganache, a rich smooth mixture of melted chocolate and cream. A sprinkling of toasted almonds adds the finishing touch. The cake will keep at room temperature for up to 4 days, store under a covered cake dome. The "Mary Ann Pan" was first introduced in the United States in 1921. The "Mary Ann's Cake Shell Pans" were designed to bake light cake shells to hold everything from fresh fruit to rich custards. Said pan produces one round cake with fluted sides and an inverted well for spooning in whipped cream, fruit curds, custard, fresh fruit or even ice cream. Willimas-Sonoma no longer carry the Mary Ann cake pans but you can find them at Amazon. com or Crate and Barrel. Williams Sonoma Kitchens, April 12, 2005 &/or Diana's Desserts. There is a cooling time of about 2 hrs.

Provided by Manami

Categories < 4 Hours

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup cocoa powder, plus more for dusting
2 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 3/4 teaspoons baking soda
2 1/4 cups sugar
1/4 cup Amaretto, di saronno
1 3/4 cups boiling water
12 tablespoons unsalted butter, melted
3 eggs
2 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
3 ounces semisweet chocolate, finely chopped
1/3 cup heavy cream
3/4 cup sliced almonds, lightly toasted

Steps:

Position a rack in the lower third of an oven and preheat to 350°F
Grease a Mary Ann cake pan and dust with cocoa powder.
TO MAKE THE CAKE:.
Over a sheet of waxed paper, sift together the flour, salt and baking soda; set aside.
In a large bowl, whisk together the 3/4 cup cocoa, the sugar, the Amaretto and boiling water.
Set aside.
In a small bowl, whisk together the butter, eggs and vanilla.
Pour into the cocoa mixture and whisk to combine.
Whisk in the flour mixture in two additions.
Pour the batter through a fine-mesh sieve into the prepared pan and stir in the chocolate chips.
Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes.
Transfer the pan to a wire rack and let cool for 15 minutes.
Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan.
Let cool completely, about 1 hour.
TO MAKE THE GANACHE:.
Put the chocolate in a small bowl.
In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan.
Pour the cream over the chocolate.
Let stand for 1 minute, then slowly whisk until smooth.
Let cool for 10 minutes before using.
Pour the ganache into the well of the cake.
Using an offset spatula, spread evenly.
Sprinkle the almonds in a 1-inch-wide band around the outside edge of the ganache.
Refrigerate the cake for at least 30 minutes to set the ganache.

Nutrition Facts : Calories 524, Fat 27, SaturatedFat 14.7, Cholesterol 92.5, Sodium 501.5, Carbohydrate 70.8, Fiber 5.1, Sugar 45.8, Protein 8

Tips:

Use fresh ingredients for the best flavor.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Make sure the butter is cold and cut into small pieces before adding it to the flour mixture. This will help to create a flaky crust.
Don't overmix the dough. Overmixing will make the crust tough.
Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with.
Bake the crust in a preheated oven. This will help to prevent the crust from shrinking.
Let the crust cool completely before filling it. This will help to prevent the filling from making the crust soggy.

Conclusion:

Aunt Mary's Icebox Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With just a few simple ingredients, you can create a beautiful and tasty cake that will impress your friends and family. So next time you're looking for a special dessert, give Aunt Mary's Icebox Cake a try. You won't be disappointed!