Don't Bake It -- Just Make It

Famous Chocolate Refrigerator Roll
8 to 10 servings

This sublimely simple refrigerator cake dates from around 1929, when it was created by Uneeda Bakers, a division of the National Biscuit Company, now known simply as Nabisco.

The original recipe calls for just whipping cream, vanilla and the company's thin chocolate wafers. We've found that a little sugar in the cream enhances the flavor. Although more recent versions of the recipe claim that a tub of whipped topping or a can of whipped cream can be substituted for the whipped cream, the freshly whipped stuff tastes the best.

1 teaspoon vanilla extract

3 to 4 tablespoons sugar, or to taste

2 cups heavy cream, chilled

9-ounce package Nabisco Famous Chocolate Wafers

Chocolate curls or chocolate wafer crumbs for garnish

In large bowl, combine the vanilla, sugar if desired and cream. Using an electric mixer on medium speed, beat until stiff peaks form. Spread about 1/2 tablespoon whipped cream on each wafer; you will not use all of the whipped cream. Stack the cream-topped wafers next to one another on a serving platter, standing them on their edge like a row of dominoes, to make a 14-inch log. Use the remaining whipped cream to frost the top and sides of the cookie log. Refrigerate for at least 4 to 6 hours or up to overnight. (The cookies will become cakey, which makes for easier slicing.)

To serve, sprinkle chocolate curls or crushed wafer crumbs on top of the row. Using a knife, cut the cake on the diagonal (at a 45-degree angle) into slices. (The cake slices easily when a warm knife is used; run a knife under hot water then quickly dry it with a clean towel.)

Serve immediately.

VARIATIONS:

Mint-chocolate: Reduce the vanilla extract to 1/4 teaspoon and add 3/4 teaspoon peppermint extract to the cream before whipping. To serve, garnish with miniature chocolate chips or roughly crushed Girl Scout Thin Mint cookies. Adapted from the July/August 2004 issue of Everyday Food magazine.

Raspberry-chocolate: Add a layer of fresh raspberries between every third or fourth wafer as you assemble the cake. Garnish with fresh raspberries before serving. Adapted from the Food Network's Sara Moulton, as seen on a recent episode of "Sara's Secrets."