Chocolate Cake Muhallabia (Milk Pudding)

Name: Chocolate Cake Muhallabia (Milk Pudding)
Yield: Serves 5 servings
Cuisine: American
Ingredients: Milk, enough to fill your serving cups (about 2 cups or 480 ml); Sugar to taste (I used 7 tablespoons or about 90 grams); 5-6 tablespoons cornstarch (may use less depending on quantity; about 40-50 grams); 2 tablespoons unsweetened cocoa powder; 1 tablespoon vanilla extract; Chocolate cake

هند أسامة @cook_4894713

أمريكا

I had some leftover chocolate cake and was thinking of a dessert to make, so I came up with this muhallabia idea. It turned out really delicious. I hope you like it! Thank you 😊

هند أسامة @cook_4894713

أمريكا

I had some leftover chocolate cake and was thinking of a dessert to make, so I came up with this muhallabia idea. It turned out really delicious. I hope you like it! Thank you 😊

Saved

Ingredients

Serves 5 servings

Milk, enough to fill your serving cups (about 2 cups or 480 ml)
Sugar to taste (I used 7 tablespoons or about 90 grams)
5-6 tablespoonscornstarch (may use less depending on quantity; about 40-50 grams)
2 tablespoonsunsweetened cocoa powder
1 tablespoonvanilla extract
Chocolate cake

Saved

Steps

1

In a saucepan, heat the milk over the stove until it is warm.
2

Remove from the heat, then add the cornstarch, vanilla, and sugar. Whisk quickly by hand until well combined with the milk.
3

Return the milk mixture to medium heat and keep stirring constantly to prevent lumps from forming, until the mixture thickens.
4

Crumble the chocolate cake well and place it as the first layer in your serving cups. (If you don't have cake, you can use crushed cookies instead.)
5

Pour half of the muhallabia mixture over the cake in the cups. Add the cocoa powder to the remaining muhallabia, whisk well, then pour it over the cups as the second layer.
6

Place the cups in the freezer for 15 to 20 minutes until set, then serve cold.
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