Have you ever left milk and cookies for Santa as a kid? Well for those of us who were naïve enough to believe the fairy tales, there was at least one point in our lives when Christmas rolled around and we begged our moms and dads to let us leave out a plate of cookies and a glass of milk for Santa Claus. After all, if they taught us to believe in him they should have been willing to fully commit to the rouge.
I remember one year in particular when they let me leave milk and cookies and the next morning I woke up to a Barbie dream kitchen with a functioning sink that actually pumped water for you to clean your dishes. Now in hindsight, I do recall talking to a Santa at a police community event, so I think him and my dad were in on it. Funny thing is I don’t remember what I asked for (I know it wasn’t the kitchen set) but it was just the perfect gift! To this day that Barbie dream kitchen is my second favourite Christmas present memory!
So today, I’m reaching out to all of those who still believe in the magic of Santa and want to leave something impressive for good Old St. Nick! While everyone else is leaving boring cookies and milk (how do we know Santa isn’t lactose intolerant), you can leave Santa an entire cake, made with milk and cookies! Now doesn’t that sound better? You’ll definitely get a little something extra when Santa tastes this baby! It’s almost like a cookies n cream ice cream cake (Santa’s from the North Pole, of course he’ll want ice cream cake)! And with a shortcut that will save you on time and ingredients, who can resist this recipe?! Dig in!
Milk and Cookies Cake
· 1 box German Chocolate Pillsbury Cake Mix
· 2 cups heavy cream, COLD
· 1/2 cup powdered sugar
· 12 Chocolate Chip Cookies, crushed
· 1 tsp vanilla
· 2 sticks butter, slightly softened
· 1/2 cup unsweetened cocoa powder
· 3 cups powdered sugar
· 1 tsp vanilla
· 4 TBS hot water
White poured frosting:
· 2 TBS salted butter, melted
· 2 TBS heavy cream
· 2 cups powdered sugar
· Mini and Regular Sized Chocolate Chip Cookies, for garnish
1. Preheat oven to 350. Spray three 8 inch round cake pans with non-stick spray and set aside.
2. In the bowl of your mixer, stir together ingredients for cake mix until fully mixed. Pour batter into prepared pans.
3. Bake for about 30 minutes, or until tops of cake spring back when lightly touched in the centre. 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).
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.
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.
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. Add water and beat on high speed for about 2 minutes. Frost cake and refrigerate for one hour.
7. Prepare glaze: Whisk together melted butter, heavy cream, and powdered sugar until smooth. Stir in light corn syrup. Pour frosting over the top of the cake, spreading to the edges so it can drip down the sides. SIDE NOTE: No one will judge you for using store bought frosting if you're in a pinch. Garnish top and edges with cookies. Serve and enjoy!
Whether you're impressing Santa or your kid that just wants to eat cookies for breakfast, lunch and dinner, this cake will be a real crowd pleaser this holiday season! What's your favourite holiday memory?