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How to make it

  • Place the whipping cream in bowl of an electric mixer and whip on low speed.
  • Slowly sprinkle in the cocoa mix and whip until stiff peaks form.
  • Unwrap the candy and place it in a heavy plastic or paper bag.
  • Put the candy in the freezer for 15 minutes.
  • Roughly crush the candy with a hammer or mallet.
  • Slice the cake in half to make 2 layers. Put about 3/4 inch of the cocoa cream on the cut layer and sprinkle generously with the crushed candy.
  • Replace the top half and frost the cake with at least a 1/2-inch-thick coating of the cocoa cream.
  • Press the remaining candy over the top and sides.
  • Wrap lightly with plastic wrap and refrigerate for at least 4 hours before serving.
  • For easier slicing, after this initial chilling, freeze the cake for at least 1 day.
  • It will then slice like an ice cream cake.

Reviews & Comments 1

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    " It was excellent "
    shirleyoma ate it and said...
    oh oh, this is something I have to make! Sounds like something I would love!!
    Was this review helpful? Yes Flag

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