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Mexican Chocolate and Coffee Icebox Cake

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Mexican Chocolate and Coffee Icebox Cake
  • Prep 20 min
  • Total 12 hr 20 min
  • Servings 12
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Chocolate graham crackers become tender and creamy slices of cake in this overnight frozen icebox cake. Full of spicy coffee, sweet chocolate, and fluffy cream cheese frosting, this is a dessert worth sharing with guests, toting to a party, or pinning all over your Pinterest feed. So good!
by: Cheeky Kitchen
Updated Jan 27, 2015

Ingredients

  • 1 box chocolate graham crackers
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy cream cheese frosting
  • 1 (16 oz) tub whipped topping
  • 2 tablespoons instant espresso powder or instant coffee powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 cup chopped toffee bits, divided
  • 1/2 cup chocolate syrup, for drizzling
  • 1 (5 oz) bar chili chocolate, shaved or chopped

Steps

  • 1
    Spray a 7x10-inch baking dish with nonstick cooking spray. Place a single layer of chocolate graham crackers across the bottom of the dish.
  • 2
    In a stand mixer, whip together cream cheese frosting, whipped topping, coffee powder, cinnamon and cayenne until fluffy. Spread 1/3 of this mixture on top of the graham crackers. Sprinkle with 1/4 cup of the toffee bits. Layer graham crackers, whipped cream mixture, and toffee bits 3 times more. Cover and refrigerate overnight or for a minimum of 12 hours.
  • 3
    To serve, drizzle slices of the cake with chocolate syrup. Garnish with the chili chocolate. Serve and enjoy!

Nutrition Information

620 Calories, 29g Total Fat, 5g Protein, 85g Total Carbohydrate, 41g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
260
Total Fat
29g
44%
Saturated Fat
17g
83%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
260mg
7%
Total Carbohydrate
85g
28%
Dietary Fiber
5g
21%
Sugars
41g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • A more addicting dessert would be hard to find!

    Any cake that requires no baking is a friend of mine. So when the idea for this frozen cake was conjured, I knew I was already in love.

    But WHOA NELLY. I had no idea that I’d fall head-over-crushing-heels for the most tastydelicious no-bake cake concoction ever created.

    If you’ve ever had a chocolate eclair icebox cake, you are going to luh-urve this spiced up Mexican chocolate version even more. It’s like taking a spa vacay in Cacun!

    It all starts here. With four simple little chocolate graham crackers.

    You’ll then whisk up a batch of this spiced cream-cheese whipped cream. It’s full of cinnamon, coffee, cayenne, and arriba arriba. OMG. I dare you to not lick the bowl clean singlehandedly.

    And because chocolate, cayenne, cinnamon, and coffee aren’t perfection enough, let’s top it off with some dulce de leche-inspired toffee bits.

    Heaven help me.

    Layer after layer of heaven – help me!

    Layer her up... then sprinkle with toffee and toss it in the fridge overnight. The cream layer soaks into the graham cracker layer, turning it into tender layers of cakey goodness.

    Slice it up, drizzle with chocolate sauce and top with Mexican chili chocolate and...

    Ay yi yi. Yes.

    Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!
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