Chocolate Cake Snails

• 2 cups skim milk
• 2 tbsp vanilla pudding mix
• 1/4 cup sugar, plus extra for sprinkling
• 4 None eggs, separated
• 1 tsp vanilla extract
• 3 oz all purpose flour
• 1 tsp baking powder
• 1 tbsp cocoa powder
• 1 cup sour cream
• 2 oz hard shell candy
• 1 None red liquorice stick, cut into 16 equal lengths

1. Preheat the oven to 400u0b0F. Line a 15 x 12 inch sheet pan with parchment paper. In a saucepan, bring 1 1/2 cups milk to a boil. In a bowl, mix the remaining milk with the pudding mix and 1/4 cup sugar until smooth. Stir into the hot milk, bring to a boil again and simmer for 1 minute. Pour into a bowl, cover with plastic wrap, directly on the surface of the pudding, and allow to cool.
2. In a separate bowl, beat the egg whites with a pinch of salt and 6 tbsp cold water until forming stiff peaks, gradually adding the vanilla extract and 1/4 cup sugar. Beat in the egg yolks one at a time. Sift in the flour, baking powder and cocoa and stir. Spoon onto the pan and smooth out. Bake for 10 minutes, or until a skewer comes out clean.
3. Lay a tea towel on a work surface and sprinkle with sugar. Turn the cake out on to the towel and carefully peel off the parchment paper. Lay another tea towel on top, then a damp tea towel on top of that. Allow to cool.
4. Stir the sour cream into the pudding, then place 2 tbsp in a piping bag fitted with a small nozzle. Remove the top towels and spread the custard over the cake. Cut into 8 strips, each about 1 inch wide. Roll up one end to the middle of the cake to form the shell. Fold over the other end to form the head. Pipe 2 pudding eyes on to each head and top each with a candy. Add a piece of liquorice to the top of each eye. Sprinkle with the remaining candies. Chill until ready to serve.

milk, vanilla pudding, sugar, eggs, vanilla, flour, baking powder, cocoa, sour cream, red liquorice stick

Taken from recipes-plus.com/api/v2.0/recipes/17797 (may not work)