No Bake Butter Biscuits Cake
- 2 lb (more or less) butter biscuits (rectangular butter cookies, crunchy, see here)
- 2 (1.7 oz each) chocolate pudding powder (not the instant one)
- 2 ½ cups milk, for pudding
- 6 tbsp of sugar
- 2 tbsp (or more if you like sweeter) powdered, confectioners sugar
- 2 sticks butter or margarine, unsalted, room temperature
- Whipped cream
- 2 cups (or as needed) milk, warm, to soak the biscuits
* If you don’t have chocolate pudding powder, for this recipe you can substitute with 2.7 oz corn starch, and 2-3 tbsp of cocoa powder (depends how chocolaty you want it).
* The pudding will be quite stiff, esp. when cooled to room temperature, but with butter added, it will be a very nice filling.
Make pudding by mixing pudding powder, sugar, and about a cup of lukewarm milk in a smaller bowl. Set the rest of the milk (1 ½ cup) to boil, reduce heat, then add the pudding mix, mix constantly, and cook for about a minute. Let it cool to room temperature, stirring often, so the skin wouldn’t form on the top.
With a mixer, on medium speed, mix pudding mix, and butter (or margarine), both at room temperature, until blended nicely. Add powdered sugar to sweeten it more, if desired.
Line the square deeper dish, or square baking pan, (the smaller, but deeper dish will make for a taller cake) with foil or plastic wrap, and start arranging butter biscuits on the bottom, soaked in warm milk for about 5-10 seconds each, soak several at the time. Don’t over soak the biscuits or the cake will be too moist, and it won’t cut nicely. The biscuits will get moisture from the butter cream too.
Layer like that, one layer biscuits, one layer butter cream (about as thick as the biscuits), until all buttercream is used, and biscuits are on the top. Cover top with plastic wrap, and refrigerate for few hours at least. Remove plastic wrap from top, place square platter over it, and flip the cake onto it. Top with lots of whipping cream, and chill some more. Cut, serve, share, enjoy!