The milk and cookies pound cake is a super soft dessert, perfect for a snack. A variant of the classic three-ingredient cake recipe, I recommend you also try the soft Nutella pound cake, which stays soft for several days.
The milk and cookies pound cake is a heavenly, delicious, and enveloping dessert, very versatile. If you prefer, you can use leftover cookies in the pantry for the decoration. Let your imagination run wild; I used Nutella because I love it, but you can replace it with melted chocolate or glaze without cream and add shredded coconut or chopped hazelnuts.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 264.10 (Kcal)
- Carbohydrates 34.91 (g) of which sugars 20.65 (g)
- Proteins 3.36 (g)
- Fat 12.48 (g) of which saturated 8.96 (g)of which unsaturated 2.86 (g)
- Fibers 1.22 (g)
- Sodium 145.91 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.3 oz cocoa cookie (mixed as well)
- 1.6 cups whole milk
- 2 teaspoons baking powder
- 2 tablespoons Nutella®
- 1.1 oz sugar crystals
Tools
- 1 Pound Cake Mold
- 1 Chopper
How to Prepare the Milk and Cookies Pound Cake
Take the cocoa cookies and transfer them to a chopper.
Chop them finely until they become a very fine powder.
Then transfer them to a large bowl and add the sifted baking powder.
Pour the milk a little at a time and stir gradually with a spatula.
Pour the mixture into a 10×5 in pound cake mold and bake at 340°F for 20-25 minutes in static mode. If using an aluminum mold, grease it with butter and sprinkle with unsweetened cocoa.
Remove from the oven and let cool slightly, then decorate with Nutella slightly softened in the microwave and sugar crystals. If you prefer, you can simply use powdered vanilla sugar.
Storage and Tips for Milk and Cookies Pound Cake
It keeps under a cake bell for up to 3 days. It can be frozen portioned; once cooled, it can be placed in food bags.
If you are lactose intolerant, replace the milk with water or soy or almond milk. You can flavor the pound cake with grated orange peel or vanilla. If you prefer, you can use the classic round mold of 7-8 in.
