An amazingly easy dessert and my family loves it! It looks fancy and complicated but isn't. We call it zebra cake because of the chocolate and white stripes you see when you slice the roll at an angle. You can decorate with fresh strawberries and b…
ueberries for 4th of July, but it is beautiful just the way it is.
- 1 package chocolate wafers (Nabisco)
- 1 pint whipping cream (sometimes I buy extra cream to make sure the outside of the assembled roll is completely covered)
- 2 teaspoons pure vanilla extract
- sugar (Note: I do not add any, in the whipping cream because it doesn't need it.)
- Whip cream until soft peaks form and it is spreadable without being runny, adding the vanilla extract toward the end of whipping. Don’t over whip or you end up with butter.
- Ice the top of each wafer with a generous amount of whipping cream (approx. ¼”), then stack them in several stacks until all are iced.
- Once iced, turn the stacks onto their sides and line them up in one long roll, or two shorter ones if you don’t have a long enough pan or platter.
- Use the rest of the whipped cream to ice the outside and ends of the roll until you have one long roll covered with whipping cream.
- Refrigerate the roll for at least 4 hours, or overnight (this gives the wafer a chance to soften into a cake-like texture). You can make a foil tent to cover the pan or platter, trying to make sure you aren't touching the whipping cream, or don’t cover.
- When slicing for serving, slice the roll at a 45o angle (not too thick, approx.. 1” or less) so that you get the chocolate and white striped look, like a zebra. This is the angle that is half-way between the width and the length.
|Calories160Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|