This recipe for old-fashioned icebox cake made in a double ice-cube tray was submitted by reader Jeanne Tidswell and originally appeared in April, 1999.
"Besides ice, the best thing that ever came out of our double tray was my mother's special birthday ice-cream cake. Only four ingredients were needed. Even though times were hard, one bite proved the meaning of rich was not money alone. It meant having someone care enough about you to take time to make the traditional birthday cake for you."
1 pint whipping cream
1/4 cup cocoa
1/4 cup sugar
1/2 pound graham crackers (about 15)
Shaved chocolate (optional)
Whip cream until slightly thickened, then beat in cocoa, then sugar. Finished cream should be thick but not stiff. Texture should be about like thick ketchup. Use a whisk to finish adding sugar if it looks like beating will stiffen the cream too much.
Pour some of the cream into the pan and add a layer of graham crackers, placing them flat. Cover with cream. Add another layer of crackers and repeat until everything is used up. The top layer should be cream. Freeze the dessert until it is solid, then remove from freezer and allow to thaw completely before serving. Garnish with shaved chocolate if desired.
If you don't happen to have an old double ice-cube tray, you may use any size shallow pan you like, as long as the crackers fit it neatly in 4 or 5 layers. Lining the pan with plastic wrap makes it easy to turn out the cake.