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Carnation Cookie Cutout Cake

Prep Time:15 minutes
Bake Time:17 minutes

Ingredients Preparation
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[15 mL]vanilla
1/2 tsp[2 mL]salt
1 cup[250 mL]chopped white chocolate or white chocolate chips (optional)

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
Preheat oven to 375ºF (190C). Grease and line a 15”x10” (40cm x 25cm) jellyroll pan with parchment paper, overlapping it on the 2 longer sides for easy removal.

Place flour and sugar in a large mixing bowl. Reserve.

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.

Bake in preheated oven 17-20 minutes or until a toothpick inserted into center of cake comes out clean.


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.

• Use different shaped cookie cutters instead of cutting cake into squares.
• Decorate with coloured sprinkles or chopped nuts.

Makes 30-35 servings

Carnation Cookie Cutout Cake
Rate: 43 rating(s)