Even though Ina Garten has never steered me wrong, I was still skeptical.

A cake that sets up in the fridge overnight with absolutely no baking involved? Hmmm…

Well, it’s true. And her mocha icebox cake is as scrumptious as you’d expect. Without all the pesky baking, the hardest part was having to whip the cream by hand. I couldn’t find the whisk attachment to my Kitchen Aid mixer, so I rocked it old school. Now my right arm should be stronger than ever, ha ha.

If you choose to give this recipe a whirl, I can’t recommend the Kahlua addition enough. It ramps up the flavor of the mocha cream substantially. And crisp cookies like the Tate’s she recommends work really well here. If you’ve got one, an offset spatula is your best friend with smoothing out the layers.

Have you ever tried a recipe and wondered if it would actually resemble the picture?