Food Recipes Hazelnut Bushwacker Cake Be the first to rate & review! The Bushwacker cocktail was created in the Virgin Islands during the mid-seventies, which may tell you all you need to know about this boozy icebox cake. The ingredients read as an all-star roster of deliciousness—there’s coffee liqueur, chocolate-hazelnut spread, and whipped cream, all layered between chocolate wafer cookies. It’s almost too good to be true. Set this one out for the grownups after the kids have gone to bed, then settle in for a deliciously fun night. Of course, you can always use decaf brewed coffee, instead of the liqueur, for a more kid-friendly version. By Sarah Epperson Loveless Sarah Epperson Loveless Sarah Epperson Loveless is a former recipe developer at Real Simple and a former test kitchen assistant at Meredith Corporation. Her work can be seen in Southern Living, Eating Well, and other publications. After her time in the food industry, Sarah is now a real estate agent in the Birmingham area. Highlights: * Former test kitchen assistant for Meredith Corporation * Developed recipes for over 15 Meredith magazine brands * Sold over 6 million dollars worth of real estate in first year as real estate agent Real Simple's Editorial Guidelines Published on July 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 30 mins Total Time: 5 hrs 30 mins Yield: 12 serves Ingredients 4 cups heavy whipping cream ¼ cup coffee liqueur (such as Kahlúa) or brewed coffee, cooled 3 tablespoons granulated sugar ½ cup chocolate-hazelnut spread (such as Nutella) 2 ½ 9-oz. pkg. chocolate wafer cookies (such as Nabisco Famous) Chocolate shavings and chopped toasted hazelnuts, for serving Directions Beat whipping cream, liqueur, and sugar with an electric mixer fitted with a whisk attachment on medium-high speed until soft peaks form, 3 to 4 minutes. Add chocolate-hazelnut spread and beat until stiff peaks form, about 2 minutes. Spread ¼ cup whipped cream mixture in a 6-inch circle on a cake stand or plate. Arrange 6 cookies around circle, with 1 inch of each cookie extending beyond whipped cream mixture. Place 1 cookie in center of circle. Spread ½ cup whipped cream mixture over cookies, leaving about 1 inch of outer cookies exposed. Top with another layer of cookies, staggering so they aren’t directly on top of one another. Repeat until you have 16 layers of cookies; top with remaining whipped cream mixture. Refrigerate, uncovered, for at least 5 hours and up to 8 hours. Top with chocolate shavings and chopped toasted hazelnuts. Chef's Notes For a sturdy cake, slightly taper the construction toward the top—think of building a squat pyramid. Rate it Print