KISSES Crumbled Cookie Cake
Details
- Timing
- Timing
- Total:
- Prep:
- 30 Min.
- Skill Level:
- Beginner
- Yields:
- 1 cake
A captivating and minimalist "naked" cake, this KISSES Crumble Cookie Cake recipe incorporates layers of chocolate pudding, crumbled cookies and HERSHEY'S KISSES Milk Chocolates to create this delicious and eye-catching cake. The crunch from the cookies and the creamy, rich taste from the chocolate pudding will impress friends and family alike! Prepare to fall in love with a new take on cake!
This KISSES Crumble Cookie Cake recipe may appear extravagant, but it's not! Even beginners can create a naked cake with ease. Discover more tips on how to make a beautiful naked cake.
Ingredients & Directions
- Prep Time
- 30 minutes
- COOK TIME
- 20 minutes
- Chill Time
- 8 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 cupsugar
-
1/2 cupcornstarch
-
1/4 cup
-
3/4 tspsalt
-
6egg yolks
-
4 1/2 cupsmilk
-
3 Tbspsbutter or margarine, softened
-
1 1/2 Tbspsvanilla extract
-
3 Tbsps
-
About 2 packagesmaria cookies (about 50 cookies)
-
HERSHEY'S KISSES Brand Milk Chocolates (optional)
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
Saucepan
Stovetop
Container
Whisk
Plastic Wrap
Shallow Bowl
9-Inch Springfoam Pan
Refrigerator
1
Remove wrappers from chocolates; set aside. Stir together sugar, cornstarch, cocoa and salt in 4-quart saucepan. Combine egg yolks and 4-1/2 cups milk in bowl or container with pouring spout. Gradually blend milk mixture into sugar mixture.
2
Cook over medium heat, stirring constantly with whisk, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add chocolates; stir until melted and mixture is well blended. Press plastic wrap onto pudding surface to prevent skin from forming; set aside.
3
Combine remaining 1/3 cup milk and chocolate syrup in shallow bowl. Spread 1 cup pudding on bottom of 9-inch springform pan. One cookie at a time, submerge briefly in chocolate milk and use to make layer of cookies on top of pudding, breaking cookies to fit. Top cookie layer with about 1-1/2 cups pudding. Continue layering cookies and pudding to fill pan, ending with pudding. Top final layer with additional broken cookie pieces. Cover; refrigerate at least 4 hours or overnight until set.
4
Remove side of springform pan. Garnish with additional chocolates, if desired. Cut into wedges. Cover; refrigerated leftovers.
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Nutrition FactsServings Per Container 10 servingsServing size 1 slice (222g)Amount per servingCalories490% Daily Value*Total Fat 18g 23%Saturated Fat 10g 50%Trans Fat 0gCholesterol 135mg 45%Sodium 370mg 16%Total Carbohydrates 74g 27%Dietary Fiber 1g 4%Total Sugars 47gIncludes 40g Added Sugar 80%Protein 9gVitamin D 1 6%Calcium 202mg 15%Iron 2mg 10%Potassium 273mg 6%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
