MARBLE MILANO CAKE
1 package Pepperidge Farm Milano cookies
2 1/4 sticks (1 1/8 cups) unsalted butter, softened, divided use
2 ounces unsweetened chocolate, coarsely chopped
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups sugar
4 extra large eggs, at room temperature
1 cup sour cream
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform (3 inches deep). Line the bottom with parchment paper, then butter the paper.
Break the cookies into 1/2-inch pieces into a medium bowl. Knead in 6 tablespoons of the butter; set aside.
Melt the chocolate in a microwave-safe bowl in a microwave oven; set aside. The chocolate should be warm when it is added to the batter later.
Sift the flour, baking powder, salt and baking soda into a medium bowl; set aside.
In the bowl of an electric mixer, beat the remaining 1 1/2 sticks butter and the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as you work. Beat in sour cream and vanilla. Reduce mixer speed to low and mix in the flour mixture, mixing just until flour is incorporated.
Scrape three-quarters of the batter into the pan. Smooth the top with a rubber spatula.
Quickly stir the warm chocolate into the remaining batter until there are no white streaks remaining. Drop the chocolate batter by spoonfuls over the surface of the white batter. Use two butter knives to cut the chocolate batter into the white batter to create a marbled effect.
Sprinkle the cookie topping over the batter and press it gently into the batter.
Bake in the middle of the oven for 1 hour, until the cake just begins to pull away from the sides of the pan. Transfer the cake to a wire rack and cool for 20 minutes before removing the sides of the pan. Cool completely.
The cake can be stored at room temperature, covered, for as long as one week.
Makes about 10 servings
Source: Chocolate American Style by Lora Brody
1 package Pepperidge Farm Milano cookies
2 1/4 sticks (1 1/8 cups) unsalted butter, softened, divided use
2 ounces unsweetened chocolate, coarsely chopped
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups sugar
4 extra large eggs, at room temperature
1 cup sour cream
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform (3 inches deep). Line the bottom with parchment paper, then butter the paper.
Break the cookies into 1/2-inch pieces into a medium bowl. Knead in 6 tablespoons of the butter; set aside.
Melt the chocolate in a microwave-safe bowl in a microwave oven; set aside. The chocolate should be warm when it is added to the batter later.
Sift the flour, baking powder, salt and baking soda into a medium bowl; set aside.
In the bowl of an electric mixer, beat the remaining 1 1/2 sticks butter and the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as you work. Beat in sour cream and vanilla. Reduce mixer speed to low and mix in the flour mixture, mixing just until flour is incorporated.
Scrape three-quarters of the batter into the pan. Smooth the top with a rubber spatula.
Quickly stir the warm chocolate into the remaining batter until there are no white streaks remaining. Drop the chocolate batter by spoonfuls over the surface of the white batter. Use two butter knives to cut the chocolate batter into the white batter to create a marbled effect.
Sprinkle the cookie topping over the batter and press it gently into the batter.
Bake in the middle of the oven for 1 hour, until the cake just begins to pull away from the sides of the pan. Transfer the cake to a wire rack and cool for 20 minutes before removing the sides of the pan. Cool completely.
The cake can be stored at room temperature, covered, for as long as one week.
Makes about 10 servings
Source: Chocolate American Style by Lora Brody
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