Ice Box Cake

Ice Box Cake Recipe

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Susan Shanko


We loved when my grandmother made this cake and we were kids. Looking at the recipe now, the thought of raw eggs isn't as appealing, but no one ever got sick from it and the taste is worth it!


★★★★★ 1 vote

24 Hr
No-Cook or Other


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  • 4
    egg yolks
  • 1/2 lb
  • 1 1/2 c
    powdered sugar
  • 5 Tbsp
    cold strong coffee
  • 4
    dozen lady fingers
  • 1
    can of salted peanuts

How to Make Ice Box Cake


  1. Cream butter and sugar.
  2. Drop egg yolks in one at a time continue blending hard.
  3. Add coffee and continue blending..
  4. Take one cup of mixture and refrigerate until the next day.
  5. Cut wax paper and fit into pan. Extend up of the sides so that cake will be completely covered when completed.
  6. The next day, split lady fingers, place them together in pan(one layer)- split slide up.
  7. Spread mixture on top. Repeat this 4 times putting the last layer of lady fingers split side down.
  8. Fold wax paper over cake and place in refrigerator until the next day.
  9. Lift cake out of pan, by the wax paper. Grind peanuts and take mixture out of refrigerator for one hour.
  10. Spread remaining mixture over entirecake and pat ground peanuts on the mixture.

Printable Recipe Card

About Ice Box Cake

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American

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