Milk and Cookies Cake

By Tracy

15 Person

105 Minutes

0 Calories

This Milk and Cookie cake tastes as good as it looks! It’s full of chocolate chip cookie filling and topped with a poured vanilla frosting. Rich chocolate chip layers, light, whipped cream filling loaded with crushed chocolate chip cookies…chocolate frosting, and a sweet vanilla glaze to finish things off. Perfect, yes?

Ingredients

Fudge Frosting

Mini and Regular Sized Chips Cookies, for garnish
1 tbsp. light corn syrup
4 tbsp. hot water
1 tsp. vanilla
3 cups powdered sugar
1/2 cup cocoa powde
2 sticks butter, slightly softened

White Poured Frosting

2 drops powdered sugar
2 tbsp. heavy cream
2 tbsp. salted butter, melted

Filling

1 tsp. vanilla
12 Chocolate Chip Cookies, crushed
1/2 cup powdered sugar
2 cups heavy cream

Cake

2/3 cup mini chocolate chips
2 tbsp. all-purpose flour
1 cup boiling water
2 tsp. vanilla extract
1/2 cup salted butter, melted
1 cup milk
2 eggs
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 cup cocoa powder
1 3/4 cups all-purpose flour
2 cups granulated sugar

Method

01

Preheat oven to 350 degrees F. Butter and flour three (8 or 9 inch) round cake pans and set aside.
02

In the bowl of your mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, melted butter and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. In a small bowl, stir together flour and mini chocolate chips to coat. Fold into cake batter. Pour batter into prepared pans.
03

Bake for about 30 minutes, or until tops of cake spring back when lightly touched in the center. Let cool in pans for about 5 minutes, then remove to cool completely on wire racks. Once cakes are room temperature, wrap and chill (preferably overnight).
04

Prepare filling:Place the metal bowl of your mixer, along with whisk attachment, in the freezer for 5 minutes. Remove from freezer and add heavy cream, vanilla, and powdered sugar. Beat on high until you have whipped cream that forms stiff peaks (keep an eye on it....it can turn to butter if you let it go too long). Fold in crushed cookies.
05

Level the chilled cakes with a serrated knife. Fill each layer generously with cookies and cream filling. If possible, stick in the freezer for about an hour, so the filling will firm up so it's easier to frost.
06

Prepare frosting: In the bowl of your mixer, beat butter and vanilla on medium speed until smooth. With the mixer on low, add powdered sugar and cocoa powder slowly until just barely mixed in.
07

Add water and beat on high speed for about 2 minutes. Frost cake and refrigerate for one hour. Prepare glaze: Whisk together melted butter, heavy cream, and powdered sugar until smooth. Stir in light corn syrup.
08

Pour frosting over the top of the cake, spreading to the edges so it can drip down the sides. Garnish top and edges with cookies. Enjoy, friends!

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Milk and Cookies Cake

4.7

( By Tracy )

01 Information

Grade medium
Serving 15 servings
Prep Time 75 Mins
Cook Time 30 Mins
Total Time 105 Mins

02 Ingredients

Fudge Frosting

Mini and Regular Sized Chips Cookies, for garnish

1 tbsp. light corn syrup

4 tbsp. hot water

1 tsp. vanilla

3 cups powdered sugar

1/2 cup cocoa powde

2 sticks butter, slightly softened

White Poured Frosting

2 drops powdered sugar

2 tbsp. heavy cream

2 tbsp. salted butter, melted

Filling

1 tsp. vanilla

12 Chocolate Chip Cookies, crushed

1/2 cup powdered sugar

2 cups heavy cream

Cake

2/3 cup mini chocolate chips

2 tbsp. all-purpose flour

1 cup boiling water

2 tsp. vanilla extract

1/2 cup salted butter, melted

1 cup milk

2 eggs

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 cup cocoa powder

1 3/4 cups all-purpose flour

2 cups granulated sugar

03 Method

Step 1

Preheat oven to 350 degrees F. Butter and flour three (8 or 9 inch) round cake pans and set aside.

Step 2

In the bowl of your mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, melted butter and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. In a small bowl, stir together flour and mini chocolate chips to coat. Fold into cake batter. Pour batter into prepared pans.

Step 3

Bake for about 30 minutes, or until tops of cake spring back when lightly touched in the center. Let cool in pans for about 5 minutes, then remove to cool completely on wire racks. Once cakes are room temperature, wrap and chill (preferably overnight).

Step 4

Prepare filling:Place the metal bowl of your mixer, along with whisk attachment, in the freezer for 5 minutes. Remove from freezer and add heavy cream, vanilla, and powdered sugar. Beat on high until you have whipped cream that forms stiff peaks (keep an eye on it....it can turn to butter if you let it go too long). Fold in crushed cookies.

Step 5

Level the chilled cakes with a serrated knife. Fill each layer generously with cookies and cream filling. If possible, stick in the freezer for about an hour, so the filling will firm up so it's easier to frost.

Step 6

Prepare frosting: In the bowl of your mixer, beat butter and vanilla on medium speed until smooth. With the mixer on low, add powdered sugar and cocoa powder slowly until just barely mixed in.

Step 7

Add water and beat on high speed for about 2 minutes. Frost cake and refrigerate for one hour. Prepare glaze: Whisk together melted butter, heavy cream, and powdered sugar until smooth. Stir in light corn syrup.

Step 8

Pour frosting over the top of the cake, spreading to the edges so it can drip down the sides. Garnish top and edges with cookies. Enjoy, friends!

04 Author