Kit Kat Bundt Cake Food

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 RECIPE - (4.4/5)

Steps:

• Spray two 8″ or 9″ (whichever size you are using, both work well) cake pans with cooking spray and set aside. In a medium bowl, mix the cake mix, pudding mix, eggs, water, and oil until smooth then pour into prepared cake pans. Bake cake according to the package directions. Let cool in the pans for 10 minutes then remove them from the pans to a wire rack and cool completely. Once the cake is cooled, make the Chocolate Buttercream Frosting or use your favorite canned frosting. Place powdered sugar and cocoa powder in a bowl and mix with a wire whisk to incorporate. Set aside. Using a stand mixer cream the butter and shortening for a few minutes until light and fluffy. Add the powdered sugar/cocoa mixture and beat on low until incorporated then add the vanilla and enough cream until it is the right 'spreading' consistency. Turn to medium high and beat for 3 minutes. To assemble: Start by carefully opening all the Kit Kat bars and breaking them into sections of two bars each (or single bars if you want to). I bought a 13″ cake board from the party store but a cake plate or regular plate with enough room around the edge will be just fine. Place about 1 tablespoon of frosting in the center of the board and set the first cake round on top of it. Place 1/3 of the frosting in the center of the cake and spread evenly out to the edges. Place second cake on top and place another 1/3 of frosting on top and spread evenly out to the edges. I didn't trim the cake flat but you can if you wish to (worked just fine with a slight rise in the center). Next use the remaining frosting to frost the sides of the cake. Line the Kit Kat bars up around the cake by pressing lightly into the frosting and touching them together. Make sure they are high enough so the M&M's on top don't fall off. I didn't have to worry about this with a 9″ cake, but an 8″ might be higher so start with the Kit Kat bars about 1/2″ - 1″ from the base of cake. Don't worry about the frosting showing because the M&M's you place around the base will cover it up. Next, tie the ribbon around the cake and trim the edges of the ribbon. Pull the ribbon slightly tight to keep the Kit Kat bars in place. Fill the top middle of the cake with most of the M&M's reserving some to go around the bottom of the cake on the plate. You can always use 1/2 of a second bag like I did. I cut the pieces at every two Kit Kat bars because it was super chocolaty but if you break the Kit Kat bars into single bars you could cut the pieces 3 bars wide. I served 20 people with one 9″ cake and had large piece left over. Enjoy!

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.

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 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.