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5

Gluten-Free Chocolate Chip Ice Box Cake

Prep 1 hr 10 min
Total 13 hr 10 min
Servings 16

Treat your family to a classic ice box cake made with Betty Crocker® Gluten Free cookie mix and a mascarpone cheese-cocoa filling. MORE+ LESS-

By Betty Crocker Kitchens

Updated May 20, 2013

Ingredients

box Betty Crocker™ Gluten Free chocolate chip cookie mix

1/2

cup butter, softened

teaspoons gluten-free vanilla

egg

cups whipping cream

oz gluten-free mascarpone cheese

1/2

cup sugar

tablespoons unsweetened baking cocoa

Chocolate shavings or miniature chocolate chips

Steps

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1

Heat oven to 350°F. In medium bowl, mix cookie mix, butter, 1 teaspoon of the vanilla and the egg until soft dough forms.
2

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets to make 36 cookies.
3

Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4

In large bowl, beat whipping cream, mascarpone cheese, sugar, cocoa and remaining 1 teaspoon vanilla with electric mixer on low speed until blended. Beat on high speed until soft peaks form.
5

To assemble cake, arrange 7 cookies in bottom of 8- or 9-inch springform pan. Break 1 additional cookie apart to fill in spaces. Spread 1 cup of the whipped cream mixture evenly over cookies. Arrange 7 more cookies over whipped cream layer; top with additional 1 cup whipped cream mixture. Repeat 3 more times with remaining cookies and whipped cream mixture. Spread the top smooth; cover with plastic wrap. Refrigerate at least 12 hours.
6

To serve, run a sharp knife around edge of pan to release cake. Remove side of pan. Place cake on serving plate. Garnish with chocolate. Cut into wedges. Store covered in refrigerator.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 210

% Daily Value

Total Fat: 23g; 35%
Saturated Fat 14g 69% Trans Fat 1/2g
Cholesterol: 75mg; 25%
Sodium: 220mg; 9%
Potassium: 45mg; 1%
Total Carbohydrate: 38g; 13%
Dietary Fiber 0g 0% Sugars 25g
Protein: 3g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 0%; 0%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;