Prince William's Crunch Cake

From time to time, I look through my email folders for recipes I squirreled away many months ago. While doing so last Friday, I came across a recipe for what is allegedly Prince William’s favorite tea time treat: chocolate crunch cake.

I filed the recipe away before I had even an inkling about writing a blog, so I knew I must have saved it because I really wanted to try it, not just try it for the sake of blog content. So try it I did.

I consider this dessert more of a bar cookie than a cake, but to each his own. As you might assume from the ingredient list, the dessert tastes like chocolate-covered graham crackers with an occasional bite of sweet raisin.



Prince William's Chocolate Crunch Cake

The original recipe calls for raisins and nuts, and I used golden raisins and walnuts. The 1/4 cup portions called for in the original recipe looked meager when added to an entire box (three sleeves worth) of crushed graham crackers, so I added an additional 1/4 cup of both the raisins and the walnuts.

I suspect you could also use just two of the three sleeves of graham crackers found in a box and keep the 1/4 cup portions as is. Another option for mix-ins is to add mini-marshmallows in place of the raisins and nuts for a quick s’mores treat. I would also like to try the crunch cake with white chocolate instead of dark chocolate melted on top.

How does it keep? At the time of this writing, my chocolate crunch cake is 24-hours old and still retains enough crunch to be satisfying. The cake is at its crunchiest, of course, when first made, but it makes a good treat to enjoy as a leftover as well. Enjoy!


Prince William's Chocolate Crunch Cake


Prince William's Chocolate Crunch Cake
  • For the Cake
  • 1 box (14.4 ounces) graham crackers
  • ½ cup raisins
  • ½ cup nuts, chopped
  • ¾ cup dark chocolate chips
  • ¾ cup milk chocolate chips
  • 1 stick butter
  • 1 can (14 ounces) sweetened condensed milk
  • For the Topping
  • ¾ cup dark chocolate chips
  • 2 tablespoons butter
  1. In a large metal bowl, crumble the graham crackers into bite-size pieces then add the raisins and the nuts.
  2. In a saucepan over low to medium heat, melt the chocolate chips, butter, and condensed milk. Stir frequently so the chocolate does not burn.
  3. Add the melted chocolate mixture to the graham cracker mixture and stir until well coated.
  4. Pour the graham cracker and chocolate mixture into a 9 x 13 pan lined with waxed paper and spread evenly.
  5. Refrigerate for 2 hours until set, then apply the topping.
  6. For the topping, melt the chocolate and the butter in a saucepan over low to medium heat. Stir frequently so the chocolate does not burn.
  7. Spread the topping over the cake and return to the refrigerator to allow to set.
  8. Cut into squares to serve.

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