Cheers to William and Katie

I remember watching Prince Charles and Princess Diana’s wedding.  Mostly because it was on early, it was summer vacation, and it was my birthday (I’m not telling what year).  A royal wedding is certainly historical and my daughter and son have started asking about “real” princes and princesses.  So I’m taping the pomp and circumstance and we’ll watch a bit.

 

In the past few days I’ve seen a few articles speculating about Prince William’s special dessert, which will reportedly be served along with the wedding cake.  Who knows if this is true or not.  But it sounds yummy and easy, so I’ll be making one for the occassion tomorrow, and my own royal family can celebrate.  Here’s a recipe for the biscuit cake from New York City’s,  Tea and Sympathy.

 

Prince William’s Chocolate Crunch Cake

Tea & Sympathy’s Easy Recipe

Serves eight

Ingredients For the cake

1 box graham crackers

¼ c. raisins

¼ c. nuts, chopped

5 oz. dark chocolate

5 oz. milk chocolate

1 stick butter, room temp.

1 14-oz. can condensed milk

 

For the topping

5 oz. dark chocolate

1 tsp. milk

 

1. In a large metal bowl, crumble graham crackers into bite-size pieces. Add raisins and nuts.

2. In a saucepan, melt chocolates, butter, and milk. Stir frequently so chocolate doesn’t burn.

3. Add melted mixture to crackers and stir until dispersed.

4. Line an 11-by-7-inch pan with waxed paper. Pour mixture into pan; spread evenly.
Refrigerate for 2 hours.

5. For the topping, combine ingredients in a saucepan; stir until melted.

6. Remove cake from fridge and cover with topping. Cut into squares and serve.

 

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