The Chew: Chocolate Pumpkin Ice Box Cake Recipe

The Chew: Chocolate Pumpkin Ice Box Cake

Carla Hall shared an incredibly easy DIY Halloween dessert, a chocolate pumpkin ice box cake. Mario Batali went as far as to say that this was, in his opinion, the best recipe Carla has shared so far this year! That’s when you know it’s good! Really, what sounds bad about layering cookies and whipped cream?

To find out how to make your own delicious ice box cake, click next page.

The Chew: Chocolate Pumpkin Ice Box Cake Recipe Ingredients

• 1 1/2 tsp pumpkin pie spice
• 3 C heavy whipping cream – cold
• 2 packages chocolate wafer cookies – 9-0z each
• 2 egg whites
• 1 C pecans
• 1/2 tsp ginger
• 1/2 tsp black pepper
• 1 can pumpkin puree – 15-oz
• 2 tsp vanilla extract
• 1/2 C powdered sugar
• 1/2 C mini chocolate chips
• 1 C pepitas
• 1/4 C sugar
• 1 tsp salt

The Chew: Chocolate Pumpkin Ice Box Cake Recipe Directions

1. In a large bowl, add the pumpkin puree, pumpkin pie spice, and vanilla, then stir to combine
2. In a separate large bowl, whip the cream to medium peaks
3. Sift in the powdered sugar and whip to stiff peaks
4. In three batches, add the whipped cream to the pumpkin mixture and use a rubber spatula to fold in and incorporate
5. To make the cake, arrange a layer of cookies flat in a 9-inch spring-form pan, covering the bottom as much as possible
6. Spread about 1 1/2 C pumpkin whipped cream evenly over the cookie layer
7. Put another layer of cookies on top, followed by another layer of pumpkin whipped cream
8. Continue layering until there are five layers of each
9. Finish with a layer of pumpkin whipped cream
10. Using a rubber spatula, smooth the top
11. Cover with plastic wrap and refrigerate overnight
12. Use a butter knife to loosen the sides of the cake from the pan
13. Release the cake
14. Sprinkle the top with the mini chocolate chipes and candied spiced nuts
15. Cut into wedges and serve cold

For the Candied Spiced Nuts:

1. Preheat oven to 250 degrees
2. Grease a baking sheet with nonstick cooking spray and set aside
3. In a large bowl, add the egg whites and beat until frothy
4. Add the pepitas and pecans, then stir to coat
5. In a separate bowl, add the sugar, ginger, salt, and black pepper, then stir to combine
6. Sprinkle the spices over the nuts and toss to coat
7. On the prepared baking sheet, arrange the nuts in a single layer
8. Bake for 45 minutes until golden
9. Let cool for one hour
10. Use a spatula to remove the nuts from the sheet and break into small pieces