Milano Cookie Cake by Tiffany
I couldn’t believe my eyes when I was flipping through one of my magazines. You’ve probably seen the advertisement too! Pepperidge Farms, has now come out with a Milano Cookie Cake. According to the ad, it’s available in the freezer section of your local super market. Now, I will most likely never buy one of these cakes, but I certainly liked the idea. I thought, “This has got to be one of the easiest cakes to replicate. I could totally make this.” Using boxed cake mixes, Milano cookies and homemade rich chocolate butter cream frosting, this baby was put together in two shakes of a lambs tail. And isn’t that what us busy moms like?!
Disclaimer… When I post recipes that are “copycat” recipes this doesn’t always mean they taste exactly like the original. After all, I’m just a momma who likes to share recipes. I try and come very very close. However, with this, I have no stinkin’ idea what a Milano Cookie Cake tastes like and most likely never will. I just looked at the picture to replicate it. Whew! I feel so much better now. Oh, but I did add the extra cookie crumbles to the sides of my cake, because I really like cookies – and thought it needed it. Pepperidge Farms didn’t give you extra cookies on there’s, like I did. Just sayin’. 😉
- 2 boxes (15.25 oz.) each yellow cake mix
- 1 package (6 oz.) Milano milk chocolate cookies, coarsely chopped
- 1 recipe for rich chocolate butter cream frosting – below
Recipe For Rich Chocolate Butter cream
- 2 cups semisweet chocolate chips
- 1 cup salted butter, room temp.
- 4 cups powdered sugar
- 2 teaspoon pure vanilla extract
- 1/4 cup + 1 tablespoon buttermilk
- Bake cakes per package directions in two 9x9x2 square cake pans.
- Meanwhile, let’s make Rich Chocolate Butter cream Frosting by melting 1 cup semisweet chips over medium high heat in a double boiler. Once chips have melted, remove top part of boiler from water and heat; set aside.
- In a standing mixer combine butter, powdered sugar, vanilla and buttermilk. Beat until smooth. Turn mixer setting to slow, slowly pour in melted chocolate. Once you’ve added all the melted chocolate, beat it again until smooth. If needed, add a bit more buttermilk. Your frosting should be somewhat thick, but it should easily spread when frosting your cake.
- Remove cakes from oven, let cool completely. Frost the entire bottom layer of cake, making sure to put a generous thick layer of frosting in the middle. Place the second layer on top and frost it with the remainder frosting.
- Coarsely chop approx. 5 Milano cookies and sprinkle them on top of the cake. Finely chop the remainder cookies and gently press them into the sides of the cake. Serve.
- Cover any leftovers and store at room temp.