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Better Than Christmas Cake - What's Your Favorite Short & Sweet Holiday Recipe?

by on ‎12-01-2014 07:25 PM

Hello, foodies…


How was your first day "back?" I always feel a little sad after a holiday, don't you? Fortunately, the feeling doesn't last long after Thanksgiving, though, because it means the Christmas season is officially underway! My favorite holiday is just a month away. If you celebrate Hanukkah, you’ve only got two weeks!


So let’s look ahead to the magical season ahead…and let’s talk about a new theme on In the Kitchen with David: Holiday Sweets! From cookies and cakes to fudge and truffles, we have some terrific recipes on the way. First up this Wednesday night…Better Than Christmas Cake.



 


Better Than Christmas Cake


 This recipe is prepared with the Temp-tations® Floral Lace 24-piece Oven-to-Table Set (K39348).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:



  • 2 (5.1-oz) packages instant vanilla pudding mix

  • 3-3/4 cups milk

  • 1/4 cup dark rum

  • 1/2 tsp ground nutmeg

  • 2 cups whipped topping

  • 1 (15.25-oz) box dark chocolate cake mix

  • 1 (7-oz) package snickerdoodle cookies, roughly crushed


Preparation:



  1. Fit your stand mixer with a paddle attachment. Add the vanilla pudding mix, milk, rum, and nutmeg to the mixer bowl and mix until thick. Pour into a medium-size bowl and press a piece of plastic wrap against the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold.

  2. Place an oven rack on the second lower level and preheat to 350°F. Lightly grease and line 2 (10" x 15" x 1") cookie sheets with parchment paper, trimming any excess paper. Set aside. Make the cake according to the package directions and then pour the batter onto the prepared cookie sheets, evenly dividing the mixture between both sheets. Bake for 15–17 minutes. Cool the cakes on cooling racks. When completely cool, cut each chocolate cake into 3 3" strips lengthwise. (There will be a 1" strip left in each cake that will be used to fill any gaps. Try not to eat it!)

  3. Remove the pudding from the refrigerator, peel away the plastic wrap, and fold in the whipped topping. Spread 1/3 of the pudding mixture evenly onto the bottom of a 9" x 13" serving dish. Arrange a layer of chocolate cake on top, completely covering the pudding. Add another 1/3 of the pudding mixture, spreading evenly. Arrange another layer of chocolate cake and finally add the last 1/3 of the pudding.

  4. Top the cake with the crushed snickerdoodles. Crumble any remaining chocolate cake in your hands and sprinkle it on top. Cover with plastic wrap and refrigerate for 6 hours, or overnight.


Better Than Christmas Cake


Foodies, you’ve got enough to do and enough worry about this holiday season. That’s why we made this recipe short...with just 7 ingredients. For your blog question today, tell me about a holiday recipe you have that’s short and sweet. Do you make chocolate fudge? Maybe a basic sugar cookie? Roasted nuts? I’ll see you on Wednesday at 8pm ET.


Keep it flavorful!
—David