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.
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.
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.
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.
Remove side of springform pan. Garnish with additional chocolates, if desired. Cut into wedges. Cover; refrigerated leftovers.
*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.