Need advice on Mexican Chocolate Icebox Cake. I want to make two sponge cake layers instead of

[meryl]

the ladyfingers. Do you think they would squish the filling? I don't want to split them, and each layer has 3/4 cup flour - they're made in 9-inch rounds. Here are the ingredients:

6 large eggs, separated

1 cup sugar

1½ cups bleached AP flour

2 tsp. baking powder

¼ tsp. salt

1 tsp. vanilla

http://www.epicurious.com/recipes/food/views/Mexican-Chocolate-Icebox-Cake-101955

 

[angak1]

Meryl, that recipe is very similar to the one Marilyn gave you awhile ago.

when I couldn't find ladyfingers you mentioned that someone makes the chocolate ice box cake with sponge cake. so, this recipe should work out for you. here is your post to me. http://www.eat.at/swap/forum1/39044_OMG_-_For_a_minute_I_thought_you_were_serious_about_the_twinkies_You_can_alwa

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=187482

 

[meryl]

I'm just concerned that the top layer will squish the filling, since it has no gelatin.

 

[meryl]

I think I'm just going to freeze or partially freeze it before I add the top layer.