Biscuit Cream Cake Recipes

BISCUIT CREAM CAKE

Biscuit Cream Cake image

This is from my mother-in-law. It is unbelievably easy and so heavenly. It can be made to fill any size pan, just multiply the cream recipe as needed.

Provided by Iolanthe

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (80 g) packet vanilla instant pudding mix
1 (250 ml) carton sweet cream
1 cup milk
tea biscuit
milk

Steps:

Whip first three ingredients together in mixer to make a fluffy cream.
Layer biscuits in pan, dipping them in milk first so they become softer, without becoming mushy and falling apart. About three seconds.
Spread a layer of cream over biscuits.
Alternate layers of cream and biscuits.
Refrigerate until ready to eat.

Nutrition Facts : Calories 238, Fat 14.7, SaturatedFat 9.1, Cholesterol 50.6, Sodium 340.7, Carbohydrate 23.6, Sugar 18.5, Protein 3.7

CHOCOLATE BISCUIT CAKE

Chocolate Biscuit Cake image

A cake made of British cookies and dark chocolate will be Prince William's groom's cake. It's a cake made from cookies!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h25m

Yield 12

Number Of Ingredients 7

Ingredients

14 McVitie's® chocolate digestives or 30 rich tea biscuits (8.8 oz)
1 1/3 cups dark chocolate chips (8 oz)
2/3 cup whipping cream
2 tablespoons butter
2/3 cup dark chocolate chips (4 oz)
1/3 cup whipping cream
1 tablespoon butter

Steps:

Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.

Nutrition Facts : ServingSize 1 Serving

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