Have you heard of the Food and Wine Conference? If not check out my post about it from last year!
The Food and Wine Conference is put on by the Sunday Supper Movement. I’ve been part of the Sunday Supper Movement for almost 4 years now and I’ve met a lot of wonderful people through this group! Last year my husband and I made it to the Food and Wine Conference and it was an amazing experience. We met a lot of other foodies, learned a lot about food, wine, and blogging, and ate a ton of good food!
This year we are hoping to make it to Orlando, Florida for the conference again. The Florida Dairy
Farmers are putting on a contest with a lot of great prizes including a ticket to the Food and Wine
Conference. It the #MakeItWithMILK contest and to enter you must create a recipe using 1 cup of real milk and 1 cup of another dairy product. Check out the rules HERE.
As soon as I heard about the contest my brain started turning. There are so many great recipes that can be made with milk. I like making quiche, French toast, flan, crème brulee, and so many others. But when it comes down to it, whenever I think of milk I think about milk and cookies. Since I don’t really have a cookie recipe that has a lot of milk in it I decided to turn this classic combination into a delicious cake.
I started by making a dense cake with milk and Greek yogurt. I only used egg whites in order to keep the cake looking bright white. To add in the cookie component I added mini chocolate chips to the batter. I baked it into to delicious cake layers.
While the layers were cooling I prepared my frosting. I made an incredible boiled sweet milk frosting to go on top of the cake. If you haven’t had a boiled sweet milk frosting before you’ve got to try it! It’s creamy like whipped cream, it holds it shape, and while it’s sweet, it’s not as sweet as buttercream. It was the perfect frosting for my cookies and milk cake.
I topped my first layer with the creamy boiled sweet milk frosting then I took crushed up chocolate chip cookies and sprinkled them on top. I put more frosting on top of that and topped it with my second layer. After frosting the entire cake I put chocolate chip cookie crumbs around the outside of the cake and topped it of with mini chocolate chip cookies.
This cake looks so good I didn’t even want to cut into it. It was simple to decorate but turned out really cute. This would be a great cake for a milk and cookies birthday party or a milk and cookies bar. I finally cut into it to take a picture and I couldn’t stop myself. I ate the entire piece of cake!
Now I’m not sure how much you know about my dessert habits but I often will make a batch of cookies, a cake, and cupcakes in a weekend. I usually eat 1 thing and take the rest to work. That was not the case with this cake. Over the course of the weekend I ended up eating THREE PIECES of the cake! My husband also had three pieces. By the time I brought it into work there was only about ⅓ of the cake left. It was gone very quickly.
While this cake might take a while to make because of the different steps it is a very easy cake to make and decorate. I enjoyed this cake for dessert with a glass of milk but I also enjoyed it mid-day with a cup of coffee. It’s rich, chocolatey, and totally an indulgent dessert that captures milk and cookies in cake form. Give it a try the next time you need a dessert! You won’t be sorry you did!
For the cake:
- 1 stick butter
- 1 ½ c. sugar
- 4 egg whites
- 1 Tablespoon vanilla
- 2 ½ c. flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ c. whole milk
- 1 c. vanilla flavored Greek yogurt
- 1 c. mini chocolate chips
For the frosting:
- ¼ c. flour
- 1 ½ c. whole milk
- ½ teaspoon salt
- 1 Tablespoon vanilla
- 2 sticks butter (1 cup)
- 1 c. sugar
- ½ c. powdered sugar
- 1 ½ c. crushed chocolate chip cookies
- 12 mini chocolate chip cookies
- ¼ c. mini chocolate chips
- To make the cake preheat the oven to 350 degrees. Spray two 9 inch pans with cooking spray. Line the bottoms of the pan with parchment paper. Set aside.
- In a large bowl combine the butter, sugar, and egg whites. Beat with a mixer on medium speed for 2 minutes or until everything is incorporated. Mix in the vanilla.
- In a medium bowl combine the flour, baking powder, and salt. Mix well.
- In a small bowl combine the milk and yogurt and whisk until smooth.
- Add half the flour mixture to the butter mixture and beat on medium speed until smooth. Add half of the milk mixture and stir on medium speed until smooth. Add the remaining flour mixture and mix until incorporated. Stir in the remaining milk mixture by hand.
- Fold in the mini chocolate chips. Divide the batter between the two pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 10 minutes. Run a butter knife around the inside of the pan and remove cake from pans. Cool completely on a wire rack.
- To make the frosting heat the flour and whole milk in a small saucepan over medium heat. Whisk constantly until it becomes thick like pudding. Remove from heat and stir in the vanilla and salt.
- Pour into a small bowl and cover the surface with plastic wrap. Refrigerate for 30 minutes.
- Put the butter and sugar in a large bowl. Beat on medium speed for 5 minutes. Add in the milk and flour mixture a few tablespoons at a time while the mixer is on medium speed. Keep adding until all of the milk is in the bowl. The frosting mixture should look like whipped cream.
- Place one cake layer on a cake round. Spread ¾ cup of frosting on top of the cake layer. Sprinkle with ½ cup of crushed cookies. Spread the bottom of the second cake layer with ¼ cup of frosting and place on top of the cookie mixture.
- Frost the top and sides of the cake with the remaining frosting. The sides can have a thin layer of frosting while the top should be thicker. Quickly take the remaining crushed cookies and press them onto the sides of the cake until the sides are completely covered. This will be messy so make sure to have a pan or something underneath.
- Clean off the cake round to get rid of any extra crumbs.
- Pipe 12 mounds around the outside edge of the top of the cake with the remaining frosting. Press a mini chocolate chip cookie into each one. Arrange the mini chocolate chips in the center of the cake.
- If desired, pipe an edge on the bottom edge of the cake with any remaining frosting and add mini chocolate chips.
- Refrigerate until ready to serve. Take the cake out of the refrigerator 30 minutes before serving.
A Hezzi-D original recipe