This recipe is one my family has used for many years. I think it originated on the box of Nabisco Chocolate Cookies. If you have never had it, the cake is very easy to make and makes a huge impression.

Ingredients:

Nabisco Chocolate Cookies
2 cups whipping cream
powdered sugar

Directions:

Using a blender, whip one cup of cream until stiff peaks are created. To this add enough powdered sugar to taste.

Using the chocolate cookies, take one cookie and scoop enough whip cream to cover half of the cookie. Using another cookie, sandwich them together and stand them on their edge. Take another cookie, scoop enough whip cream to cover half the cookie and place it on edge next to the other two. It may take a few cookies before the stack is able to stand on their edges alone. Continue to support them until they are stable. Continue adding until the whip cream is depleted. The end result will be a log. Don’t worry about excess whip cream squeezing from the cookies.

Place the log into the refrigerator for at least four hours but over night is better. This allows the cookies to absorb the moisture from the whipped cream and soften them so you can slice the cake.

Before serving, whip the second cup of cream until peaks form. Again, add powdered sugar to taste. Use the whipped cream to cover the outside of the log.

You can garnish the top of the cake with crumbled cookies or sprinkles or cherries.

Keep refrigerated until serving.

Upon serving, and this is very important, slice the cake at a angle, 45 degrees or so. This will result in a slice of stripped black and white cake, which is very impressive. The slicing doesn’t effect the taste however it is always a crowd pleaser to see the stripes.