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Cookies 'N Creme Mousse Cake Recipe

Cookies 'N Creme Mousse Cake


  • COOKIES 'N CREME MOUSSE FILLING (recipe follows)
  • 1-3/4 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 2/3 cup butter , softened
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 container (8 oz.) dairy sour cream
  • 3/4 cup water
  • CHOCOLATE FROSTING (recipe follows)
  • Additional HERSHEY'S KISSES Brand Cookies 'N Creme Candies (optional)


  1. Prepare COOKIES 'N CREME MOUSSE FILLING. Chill 6 to 8 hours or overnight.

  2. Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Stir together flour, cocoa, baking soda and salt. Set aside.

  3. Beat sugar, butter and vanilla in large mixer bowl until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined. Stir in water. Pour into prepared pans.

  4. Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Cool completely.

  5. Split each cake layer horizontally to make four layers total. Gently stir mousse filling until of spreading consistency. Place one layer on serving plate; spread with one-third of the mousse (about 1 cup). Repeat layering with two of the remaining layers and remaining mousse. Place remaining cake layer on top. Prepare CHOCOLATE FROSTING; frost top and sides of cake. Garnish top of cake with additional candies, if desired. Cover; refrigerate at least 2 hours before serving. 12 servings.

    1/4 cup sugar
    1 teaspoon unflavored gelatin
    1/2 cup milk
    36 HERSHEY'S KISSES Brand Cookies 'N Crème Candies, unwrapped
    2 teaspoons vanilla extract
    1 cup (1/2 pt.) cold heavy whipping cream

  6. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

  7. Remove from heat. Immediately add candies; stir until melted. Stir in vanilla; cool to room temperature.

  8. Beat whipping cream in small bowl until stiff. Gradually add cookies 'n crème mixture, folding gently just until blended. Cover; refrigerate until ready to use. About 3 cups filling.

    CHOCOLATE FROSTING: Stir together 1-1/2 cups sifted powdered sugar and 2/3 cup sifted HERSHEY'S Cocoa in medium bowl. Add 1-1/2 cups heavy whipping cream and 1 teaspoon vanilla extract. Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. (Mixture will be very stiff.) By hand, stir in milk, one tablespoon at a time, to make desired consistency. Makes about 3 cups.