Kit Kat Cake Recipe 445 Recipes

KIT KAT CAKE

Steps:

• Preheat the oven to 325°F. Grease and flour two 9-inch round cake pans and line a cupcake pan with 6 liners (you're going to have 6 cupcakes to munch on along with your cake!)
• In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with a hand mixer for 2 minutes, or until well blended.
• Scoop the batter into 6 cupcake liners 3/4-full. Divide the remaining batter between the two prepared round pans. Bake the cupcakes for about 25 minutes, and bake the cake rounds 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans for 20 minutes, then remove the cake layers to a wire rack to cool completely.
• When the cake is cool, you're ready to assemble. Place one layer on a serving plate, and tuck strips of waxed paper underneath the sides of the cake.
• In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.
• Frost the 1st cake layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too. Stick Kit Kat's to the sides of the cake, leaving a very small space in between each Kit Kat (1/4-inch). Wrap a bow around the cake, securing the Kit Kat's. Fill the top of the cake with M&M's. Pull out the strips of waxed paper and discard. Use any extra frosting to frost your 6 extra cupcakes.
• If you refrigerate the cake for a couple of hours or so, it will be much easier to cut and serve. Of course, you'll need to remove the bow just before serving.

KIT KAT® BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a fluted tube pan (such as Bundt®) with cooking spray.
• Combine 4 cups flour, baking powder, and salt together in the bowl of a stand mixer. Add 2 1/2 cups sugar, 2 cups softened butter, milk, eggs, and 1 1/2 teaspoons vanilla extract to flour mixture; lightly stir with a spatula to moisten ingredients. Mix on low speed until batter is evenly combined, about 3 minutes.
• Toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated; fold into batter. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out moist with crumbs clinging, about 1 hour. Cool in pan for 25 minutes; remove from pan and cool completely on a wire rack.
• Combine 1/4 cup white sugar, evaporated milk, 1/4 cup butter, chocolate chips, and 1/2 teaspoon vanilla extract together in a saucepan; bring to a boil, stirring constantly. Reduce heat and simmer until frosting is thickened, about 5 minutes. Pour frosting over cake.

KIT KAT CAKE

Steps:

• Preheat oven to 350°F.
• Line bottom of 9-inch round cake pan with parchment or wax paper. Press cookie dough in bottom to 1/2 inch thickness. Bake approximately 18 minutes or until lightly brown. Cool completely.
• In a large bowl, put 1 1/2 cups chocolate chips and 5 cups whipping cream. Microwave on HIGH for 4 - 5 minutes until chocolate is soft. Remove and stir well until chocolate and cream are mixed well. Cover with plastic wrap and chill overnight.
• Melt remaining chocolate chips with butter and stir until smooth.
• Place large cookie in center of 10-inch springform pan. Cut candy bars long ways and dip on end in chocolate mixture. Place vertically between cookie and sides of pan. Continue until all candy bar pieces are used.
• Chill 20 minutes.
• Whip cream and chocolate mixture until stiff.
• Chop remaining candy bars into chunks. Take cookie shell and place one-third of mousse on bottom. Sprinkle chunks on top. Repeat layers, ending with mousse. Chill in freezer overnight.
• Top with whipped cream and chunks of candy bar.
• Return to freezer.
• When ready to serve, remove from freezer and let stand in refrigerator 30 minutes before slicing.