This recipe adapted from www.marthastewart.com.
1¾ cups well-chilled heavy whipping cream
Sign Up and Save
Get six months of free digital access to the Merced Sun-Star
¼ cup sugar
½ to ¾ teaspoon mint extract
1 package (9 ounces) chocolate wafers
1¼ cups miniature chocolate chips
Mint leaves for garnish
In a large mixing bowl, beat the heavy cream, sugar and mint extract until stiff peaks form.
To assemble the cake, spread each wafer with 1 tablespoon of mint cream, forming about four stacks of six to eight cookies. Lay the stacks side by side on a sheet of wax paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least six hours or up to two 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 into 1-inch-thick slices.
Per serving: 360 calories; 3 grams protein; 36 grams carbohydrates; 23 grams fat (13 saturated); 58 milligrams cholesterol; 162 milligrams sodium; 2 grams fiber; 57 percent calories from fat