Chocolate Raspberry Icebox Cake Recipe

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Chocolate Raspberry Icebox Cake
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  1. Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.
  2. Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
  3. Serve cake with remaining berries.
  4. Cooks' note: ·Cake can chill up to 1 day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 304.16 Kcal (1273 kJ)
Calories from fat 180.52 Kcal
% Daily Value*
Total Fat 20.06g 31%
Cholesterol 54.25mg 18%
Sodium 235.53mg 10%
Potassium 176.82mg 4%
Total Carbs 31.38g 10%
Sugars 12.92g 52%
Dietary Fiber 3.84g 15%
Protein 3.2g 6%
Vitamin C 10.9mg 18%
Iron 2.4mg 13%
Calcium 36mg 4%
Amount Per 100 g
Calories 266.84 Kcal (1117 kJ)
Calories from fat 158.37 Kcal
% Daily Value*
Total Fat 17.6g 31%
Cholesterol 47.6mg 18%
Sodium 206.63mg 10%
Potassium 155.13mg 4%
Total Carbs 27.53g 10%
Sugars 11.33g 52%
Dietary Fiber 3.37g 15%
Protein 2.81g 6%
Vitamin C 9.6mg 18%
Iron 2.1mg 13%
Calcium 31.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
  • 9

Good Points

  • saturated fat free,
  • good source of fiber

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