previously posted is just a bit too much work. Luckily, I found the perfect recipe at Smitten Kitchen. It was fantastic and so easy – no food processor involved! Then I just had to make my own whipped cream – which is just a simple whipped heavy cream and powdered sugar. This brought the traditional convenience version of slush cake to an entirely new level. It was so good – and if you make all of the components in advance – this is even easier. Enjoy!
note: assemble the slush cake in this order, but to make in advance, make the crust and pudding ahead of time. Then make the whipped cream layers and assemble.
- 12 Tbsp. (1 1/2 sticks) unsalted butter
- 1 1/2 cups. all-purpose flour
- 3/4 cups chopped walnuts
bottom cream layer:
- 1 cup cold heavy cream
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp. vanilla extract
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/8 teaspoon salt
- 3 cups whole milk
- 6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips)
- 1 teaspoon pure vanilla extract
top whipped cream layer:
- 1 1/2 cups cold heavy cream
- 2 Tbsp. powdered sugar
- 1/2 cup chopped walnuts
to make the crust:
1. Preheat oven to 350 degrees F. Using a pastry blender or your fingers, combine butter and flour until it resembles coarse crumbs. Mix in chopped nuts.
2. Press in the bottom of a 9 x 13 inch baking pan. Bake for 20 minutes or until lightly golden brown. Let cool.
to make pudding:
1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients.
2. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form.
3. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.
4. Remove from the heat and stir in the vanilla.
5. Place into a bowl and press plastic wrap directly on top.
6. Refrigerate for at least 30 minutes and up to 3 days, until ready to assemble cake.
to make bottom cream layer:
1. In the chilled bowl of a standing mixer fitted with the whisk attachment, beat 1 cup cream on medium speed. When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.
2. In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and vanilla and continue beating until combined.
3. Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated.
to make top whipped layer:
1. Combine cream and powdered sugar in the chilled bowl of the stand mixer and with the whisk attachment, beat on medium speed for 1 minute. When frothy, increase speed to high and whip until the cream holds firm peaks.
Spread cream cheese/whipped cream mixture over the baked crust. Top with the chocolate pudding and then the whipped cream. Sprinkle chopped nuts on top. Refrigerate until ready to serve.