Ref Cake

Instructions

1. In a mixing bowl, combine the heavy cream and vanilla extract. Using a hand mixer or stand mixer, whip the mixture until stiff peaks form. This will create the fluffy and creamy component of your Ref Cake.

2. Gently fold in the sweetened condensed milk into the whipped cream mixture. Ensure that the two are fully incorporated but be careful not to deflate the cream.

3. In a separate small bowl, mix the unsweetened cocoa powder with a small amount of warm water to create a smooth chocolate sauce that will be used to flavor the cream mixture.

4. Drizzle the chocolate sauce over the cream mixture and gently fold it in, creating a beautiful marble effect.

5. To assemble the Ref Cake, start by laying a single layer of graham crackers at the bottom of a square or rectangular dish. Break the crackers if needed to fit the shape of the dish.

6. Spoon a portion of the cream mixture over the graham crackers, spreading it evenly with a spatula. Repeat the layering process with another layer of graham crackers followed by the cream mixture. Continue this process until you have used up all the cream and crackers.

7. For the final touch, sprinkle chocolate shavings or sprinkles on top of the last layer of the cream mixture for an added touch of sweetness and texture.

8. Cover the dish with plastic wrap or aluminum foil and refrigerate the Ref Cake for at least 4 hours, ideally overnight, to allow the flavors to meld and the dessert to set.

9. Serve chilled and enjoy the creamy, melt-in-your-mouth goodness of this delightful Ref Cake with family and friends.