KIT KAT ICE CREAM CAKE RECIPE - (4.3/5)
Provided by á-10881
Number Of Ingredients 6
Steps:
- • Remove from the freezer and leave on the counter: • 2 qt ice cream , any 2 flavors • In a food processor combine: • 2 TBS milk • 24 oreo cookies • Coat a 9-inch spring form pan with nonstick spray and place upright all around the side of the pan: • 39 kit-kat candy bars • Try to get the kit-kat bars as close to possible as you can, with the kit-kat name facing out, against the side of the spring form pan. • Line the bottom of the pan with parchment paper and press the oreo mixture evenly over it. • Place in the freezer for 10 minutes. • Stir the first flavor of softened ice cream in its container and press evenly over the oreo crust. • Place in the freezer for 10 minutes • Stir the second flavor of softened ice cream in its container and press evenly over the first ice cream layer. • Place in the freezer. • Remove from the freezer and allow to thaw for 30 minutes: • 16 oz whipped topping, frozen (like cool whip) • Spread whipped topping over the top layer of ice cream and garnish with: • 6 oreo cookies , broken up • 1/4 cup chocolate candies , assortment • Return cake to the freezer and allow to set overnight. • Remove cake from freezer 10 minutes prior to serving. • Gently open the spring form pan and remove. Use a thin knife or spatula to slide cake onto serving platter. • Slice & serve immediately
KIT KAT® BUNDT® CAKE
I always have tons of Halloween candy from my kids and this is a great way to use up Kit Kats®. I served this at Thanksgiving for those who didn't want pie. Everybody loved this cake. Frosting will be like a syrup but will thicken as it cools.
Provided by KELSEYANDTYLERSMOMMY
Categories Desserts Cakes Holiday Cake Recipes
Time 1h50m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 544.8 calories, Carbohydrate 64.2 g, Cholesterol 129.1 mg, Fat 30 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 18.4 g, Sodium 508.9 mg, Sugar 38.8 g
KIT KAT CAKE
Make and share this Kit Kat Cake recipe from Food.com.
Provided by Cookin In Texas
Categories Bar Cookie
Time 48m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2509.9, Fat 177.6, SaturatedFat 108.1, Cholesterol 376.7, Sodium 401.4, Carbohydrate 220.6, Fiber 7.2, Sugar 127, Protein 23.4
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