Cookies 'n' Creme Mousse Cake
Looking for an impressive last course to bring to a special celebration? Four towering layers of moist chocolate cake and luscious mousse filling make this partyready Cookies and Creme Mousse Cake recipe a musttry. This showstopping dessert stars both HERSHEYS KISSES COOKIES N CREME Candies and HERSHEYS Cocoa for an excellent flavor combo everyone will love. Top your Cookies and Creme Mousse Cake with our easy chocolate frosting for the metaphorical cherry on top! Dont have the time to make this layered cake? Revel in that classic cookies and creme flavor combo with these Cookies n Creme Filled Chocolate Cupcakes a beginnerfriendly recipe that takes a fraction of the time.
1 34 cups
allpurpose flour
12 cup
HERSHEYS Cocoa
2 tsps
baking soda
14 tsp
salt
2 cups
sugar
23 cups
butter softened
2 tsps
vanilla extract
3
eggs
1 container
dairy sour cream 8 oz
34 cups
water
KISSES Brand Cookies N Creme Candies optional
Cookies N Creme Mousse Filling
14 cup
sugar
1 tsp
unflavored gelatin
12 cup
milk
36
KISSES Brand Cookies N Creme Candies unwrapped
2 tsps
vanilla extract
1 cup
cold heavy whipping cream 12 pt
Directions
Prepare Cookies N Creme Mousse Filling. Chill 6 to 8 hours or overnight.
2
Heat oven to 350F. Grease and flour two 9inch round cake pans. Stir together flour cocoa baking soda and salt. Set aside.
Beat sugar butter and vanilla in large mixer bowl until well blended. Add eggs one at a time beating well after each addition. Add flour mixture and sour cream alternately to sugar mixture beating after each addition just until combined. Stir in water. Pour into prepared pans.
4
Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes remove from pans to wire racks. Cool completely.
5
Split each cake layer horizontally to make four layers total. Gently stir mousse filling until of spreading consistency. Place one layer on serving plate spread with onethird of the mousse about 1 cup. Repeat layering with two of the remaining layers and remaining mousse. Place remaining cake layer on top. Prepare Chocolate Frosting frost top and sides of cake. Garnish top of cake with additional candies if desired. Cover refrigerate at least 2 hours before serving.
Cookies N Creme Mousse Filling Stir together sugar and gelatin in small saucepan stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat stirring constantly until mixture just begins to boil.
7
Remove from heat. Immediately add candies stir until melted. Stir in vanilla cool to room temperature.
8
Beat whipping cream in small bowl until stiff. Gradually add cookies n crème mixture folding gently just until blended. Cover refrigerate until ready to use. About 3 cups filling.
