I first made these cute little cakes for a friend when I lived in the dorms at college and had no access to appliances. Little did I know I would be making them 20 years later for my children!
—LARA PENNELL MAULDIN, SC
PREP: 15 MIN. + CHILLING • MAKES: 8 SERVINGS
1 1/2 cups heavy whipping cream
3 tablespoons baking cocoa
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
24 chocolate wafers
Chocolate syrup
Heart-shaped sprinkles
1. In a large bowl, beat the cream, cocoa, sugar and vanilla until soft peaks form. Arrange eight wafers on the bottom of a foil-lined 9-in.-square baking pan. Spoon or pipe about 2 tablespoons cream mixture onto each. Repeat layers twice, making eight stacks. Refrigerate, covered, overnight.
2. To serve, transfer to dessert plates. Drizzle with chocolate syrup; top with sprinkles.