• Preheat Stove-Top heavy-bottom Casserole or any similar cooking ware over medium heat for about 5 minutes.
• If using a heavy bottom casserole, put just enough salt to cover the entire bottom it helps stabilize the heat evenly.
• Place fitted wire rack in the center and cover with a lid.
• The lid hole should be sealed with a foil so the heat can’t escape.
• Line 4 (6-inch) round pans with parchment paper.
• In a large mixing bowl, combine all ingredients and prepare chocolate cake batter according to package direction.
• Divide the batter into 4 pans and spread evenly. (If you have a chocolate cake recipe, that would be a perfect cake base for your icebox.
• And by the way bake your cake in a pan with the same size of your tin can, so you won’t have to trim & waste a thing.
• Cook/Bake/Steam the cake for about 8-10 minutes.
• Keep an eye on your cake because’ we may have different kinds of stove and the heat varies.
• To check, insert wooden stick in the center and if comes out clean or a few moist crumbs, it’s done.
• Repeat process for the other batch.
• Fire off and let it cool completely on a wire rack, before assembling.
• Let’s Prepare our trusted Frosty Whipped Cream: I’m using 1 box (200g) of Frosty Whip Cream Powder that would be 1½ cups FWCP and to that we are going to add ¾ cup of super cold water.
• Moistened the cream powder first before whipping.
• When it’s fully whipped and aerated, you can add 1 box (250ml) Nestle All-Purpose Cream and vanilla extract if you want (optional) and whip until well combined.
• Divide Whipped Cream into 4 parts.
• Now, that we are done preparing our Cake and Whipped Cream Base, let the mouth-watering creation begins…

To Prepare Oreo Cookies n Cream:

• Cut the cake in half horizontally and set aside. Crushed Mini-Oreo’s and divide into 2 parts.
• The fine crumbs will be folded into your whip cream and larger crumbs will be your toppings.
• In a bowl of whipped cream, add vanilla extract (optional) and crushed Oreo’s and mix.
• Let’s assemble our 1st icebox cake.
• In a can place half of your chocolate cake and flatten. Spread ½ part of whipped cream evenly, sprinkle Oreo crumbs and finely chopped dark chocolate on top.
• Cover with chocolate cake and flatten, then repeat process until done.
• Chill icebox cake before serving.

To Prepare Dark Chocolate & Macadamia:

• Cut the cake in half horizontally and set aside.
• Cut chocolate into small chunks and roughly chopped the macadamia nuts and set aside.
• In a bowl of whipped cream, add 2 tbsp. Chocolate syrup and mix.
• Let’s assemble our 2nd icebox cake.
• In a can place half of your chocolate cake and flatten.
• Spread ½ part of chocolate whipped cream evenly, sprinkle with chocolate chunks and chopped macadamia nuts on top.
• Drizzle with chocolate syrup as desired.
• Cover with chocolate cake and flatten, then repeat process until done.
• Chill icebox cake before serving.

To Prepare Choco Strawberry Fudge.

• Cut the cake in half horizontally and set aside.
• Cut brownie fudge in small chunks and set aside.
• In a bowl of whipped cream, add 2 tbsp. of strawberry syrup and mix.
• Let’s assemble our 3rd icebox cake.
• In a can place half of your chocolate cake and flatten.
• Spread ½ part of strawberry whipped cream evenly, sprinkle with fudge and choco chips on top.
• Drizzle with strawberry syrup as desired.
• Cover with chocolate cake and flatten, then repeat process until done.
• Chill icebox cake before serving.

To Prepare Kisses with Almonds & Salted Caramel.

• Cut the cake in half horizontally and set aside.
• Roughly chopped almonds and cut kisses in halves and set aside.
• In a bowl of whipped cream, add 2 tbsp. of caramel syrup and mix.
• Let’s assemble our 4th and last icebox cake.
• In a can place half of your chocolate cake and flatten.
• Spread ½ part of whipped cream evenly, add caramel syrup and swirl it with a toothpick, then sprinkle with almonds and kisses on top.
• Cover with chocolate cake and flatten, then repeat process until done.
• Chill icebox cake before serving.

Note: To keep your icebox cake, stay longer, refrigerate immediately after use, this will last for up to 2 weeks.