Chocolate Mint Icebox Cake

Chocolate Mint Icebox Cake

1 (9 ounce) package chocolate wafers
1 3/4 cups heavy cream (chilled)
1/4 cup sugar
3/4 teaspoon mint extract
1 cup miniature chocolate chips

Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.

Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.

To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

Yield: 8 servings