Carnation® Cookie Cutout Cake
Ingredients
- Cake:
- 2 cups (500 mL) Robin Hood® All Purpose Flour
- 1 cup (250 mL) butter
- 1 cup (250 mL) water
- 1 1/2 cups (375 mL) granulated sugar
- 1/3 cup (75 mL) cocoa powder
- 1 tbsp (15 mL) instant espresso powder or granulated coffee
- 2 eggs
- 1/2 cup (125 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) vanilla
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) chopped white chocolate or white chocolate chips (optional)
- Icing:
- 1/3 cup (75 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1/4 cup (50 mL) butter
- 1/4 cup (50 mL) cocoa powder
- 1 tsp (5 mL) vanilla
- 3 1/2 cups (875 mL) icing sugar
Directions
Step 1:
Preheat oven to 375ºF (190C). Grease and line a 15”x10” (40 cm x 25 cm) jellyroll pan with parchment paper, overlapping it on the 2 longer sides for easy removal.
Step 2:
Place flour and sugar in a large mixing bowl. Reserve.
Step 3:
Bring butter, water, cocoa powder and coffee granules to a boil in a saucepan. Remove from heat and add to flour mixture. Beat until well combined. Add next 6 ingredients and beat well. Stir in white chocolate. Spread batter evenly over prepared pan.
Step 4:
Bake in preheated oven 17-20 minutes or until a toothpick inserted into center of cake comes out clean.
Icing:
Step 5:
Meanwhile place milk, butter and cocoa powder and in a medium saucepan over medium heat. Stir until butter has melted. Add vanilla and icing sugar. Stir on low heat until melted and combined. Immediately spread over hot cake.
Tips
Use different shaped cookie cutters instead of cutting cake into squares.
Decorate with coloured sprinkles or chopped nuts.