Grandma Rodocker's Old Fashioned Ice Box Cake Recipe

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Grandma Rodocker's Old Fashioned Ice Box Cake

Julia Ferguson

By
@judyjellybean

This cake is more like a Whipped Cream Cake. It is light, fluffy and oh so good. This is my Great Grandmother's recipe. My mother made this every Christmas and Thanksgiving. It had been years, long before my mom passed in 1994 that we have had this cake. I was inspired by a good neighbor to make this. My hesitation was using raw egg whites. We have a few family members with weakend immune systems. I went ahead and made it for Thanksgiving and Christmas. I'm so glad I did. My youngest sister was brought to tears when she took the first bite.
Thanks Toni for inspiring me to make this cake.


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Comments:

Serves:

6-8, maybe more, depends on how big the slices are.

Method:

Refrigerate/Freeze

Ingredients

2 pkg
bar type coconut macaroon cookies, the kind with ridges on the tops. (i found them at a dollar tree store, they are just like the ones my mom used when she made this cake)
1
envelope, knox unflavored gelatin *see note
1/2 c
boiling water
1/2 c
cold water
1/2 c
pecans, finely chopped
1 tsp
vanilla
1 c
sugar
6
egg whites, beaten stiff, *see note
1 pt
whipping cream, whipped
1 c
white grapes, peeled and cut in half
Notes:
1. when my mom would make this cake the cake was kind of weepy. to help prevent the weeping add an extra tsp. of gelatin along with the one envelope of gelatin.
2. if using raw egg whites is an issue, wilton's meringue powder can be used in place of the egg whites. 2 tsp. meringue powder + 2 tbsp. water = 1 egg white. just measure the amount of meringue powder and water to equal 6 egg whites and beat until
stiff peaks form.

Directions Step-By-Step

1
Place gelatin in large bowl, add 1/2 c. boiling water, stir until dissolved. Add sugar, stir until dissolved. Add cold water, stir. Set aside to cool.

When I added the extra tsp. of gelatin and after setting aside, the gelatin had set up. I just placed it in the microwave for a few seconds on defrost to soften it just a bit.
2
Using a springform pan, place a good size piece of foil on bottom and run it up and around the sides of the pan. (The filling will weep slightly, this will keep it from leaking into the refrigerator.)
3
Line the sprinform pan with whole cookies (stand cookies on end all the way around the inside edge of pan with ridges facing outward; set aside.
If using an angelfood type springform pan, line the cookies around the center tube that forms the hole also.
4
Crush 2nd package of cookies into fine crumbs; set aside.
5
Chop pecans, until finely chopped; set aside.
6
Peel grapes and cut in half, removing any visible seeds; set aside.
7
Beat whipping cream, place in fridge until needed.
8
Beat egg whites until soft peaks form, add vanilla and beat until stiff peaks form.
9
To gelatin mixture, add chopped pecans and peeled grapes. Fold beaten egg whites and whipped cream into gelatin mixture. Gently folding until throughly combined, while being careful not to deflate mixture.
10
Spoon into prepared springform pan. Smooth out top and sprinkle cookie crumbs on top.
11
Cover top with foil. Place in coldest part of fridge for at least 24 hrs.
12
To serve, remove foil. Remove springform ring, being careful not to disturb cookies. Each cookie is a slice of cake.

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