I was inspired by a similar recipe off a Manischewitz Matzah box. I’m not sure if this is Kosher for Passover, but if you’ve never had Matzah / Matzo before, and you are not keeping kosher, this is a great way to enjoy it! If you need this to be Kosher, I would do a little more research or ask your Rabbi if modifications need to be made. I did read that they sell kosher for Passover caramel, as well as chocolate. Someone told me that “Kosher” and “Kosher for Passover” may be different. The Cool Whip tub does have the circle K on it, to say that it’s Kosher, but I don’t know if it’s kosher for Passover. My goal with this recipe was to have my friends, who are not Jewish, try Matzah / Matzo for the first time, so keeping kosher was not the goal. I also think this is one of those “surprise” desserts which can be eaten year round and the fact that it is made out of Matzo is the best part!!
MATZO / MATZAH CAKE
2 pkgs Matzo / Matzah
1 extra large tub – Cool Whip
1 bag of crushed or slivered almonds
1-2 bags dark chocolate bars or chips
1 jar caramel (you can purchase the kosher variety available on-line)
1 bottle of grape juice or wine
Melt the chocolate bars/chips in a double boiler. In a bowl, empty out some of the melted chocolate and fold in 1/2 the tub of the cool whip. Keep folding until most of the chocolate is mixed in with the cool whip. You can play with the amount of chocolate by your preference. Add more chocolate for a chocolatier taste and less for less chocolate. This process doesn’t create a very smooth spread, but, once you spread it on the matzo and cover it up with another matzo, no one will actually see the cool whip and chocolate spread. Reserve the other 1/2 tub of cool whip for your layering.
Place a pile of matzo in a container and pour wine or grape juice over it. Give it about 15-35 seconds to soak in.
It’s time to layer. Take your matzo (which has been soaking in the wine/grape juice for 15-35 seconds) and spread the chocolate/cool whip frosting on top. Sprinkle some almonds on the frosting. Place another matzo on top and spread just cool whip on it. Take your caramel and pour a few drops on the corners and in the middle of the second layer. Place another matzo on top and repeat with the chocolate cool whip mixture with the almonds. Repeat with the plain cool whip and caramel. Continue with these steps until you have reached your desired height. On the very top matzo, spread just the melted chocolate and top off with a couple of strawberries.
Your last step is to refrigerate the matzo cake for at least 4 hours. I actually had mine in the refrigerator for 24 hours and it came out great. In fact, we even ate it 2 days after I made it and it was still delicious!!
For impact, I surrounded my matzo cake with strawberries. But you can do raspberries, or any fruit!