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
BUCKET OF M&M'S KIT KAT CAKE
Make and share this Bucket of M&M's Kit Kat Cake recipe from Food.com.
Provided by Jennibear
Categories Dessert
Time 45m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 4
Steps:
- Prepare cake as directed on package in two 9" cake pans. Let cool. Frost cakes generously with chocolate frosting. Break apart approximately 36 Kit Kats. Begin to place them around the cake. Tie with a ribbon, if desired. Top with mini M&M's. Enjoy your amazing cake!
- Tips:
- * Make sure your layer cakes are not taller than a Kit Kat.
- * You may want to freeze your Kit Kats to avoid fingerprints.
- * Use a ribbon to ensure your Kit Kats don't fall over. The frosting works well - but the ribbon gives you extra peace of mind.
AUTUMN KIT KAT LAYER CAKE (W/ REESES PIECES)
I found this super simple, but fantastic looking, recipe when I was looking for an idea for a cake to make for a cake walk at the carnival at my daughter's school. Everyone oohed and ahhed over it and a picture of it was on the cover of the school newsletter that month. It is insanely easy but I promise that you will have everyone asking for your recipe! You can also change the theme of the cake by substituting seasonal M&M's on top.
Provided by PSU Lioness
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350
- To make the cake:.
- In a large bowl, combine the Duncan Hine's cake mix, milk, eggs, canola oil and chocolate pudding mix . Mix until everything is moist and then mix on Medium speed for 2 minutes.
- Divide cake mix evenly between two 9" greased round cake pans.
- Bake for 28-31 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes then remove cakes and cool completely on wire rack.
- To make the icing:
- Spoon vanilla icing into a bowl and add peanut butter. Mix with hand mixer until combined. Add more peanut butter, to taste.
- To assemble the cake:.
- Place one cake on whatever plate you are using to serve it and icing like normal, adding some extra on the top.
- Place the second cake on top of the first cake. Icing the second cake to create a layer cake. It does not have to look pretty -- you won't see it anyway.
- Break Kit Kats in half so that 2 bars are still stuck together. You will use between 10 and 12 (4 packs) of Kit Kats depending on the size of your cake.
- Spread some icing on the back of each Kit Kat section and begin placing them around the cake (vertically and right next to each other). It will begin to resemble a fence going around the cake.
- When you've gone the whole way around, tie the Autumn themed ribbon around the cake to keep the Kit Kats in place.
- Fill the top of the cake with Reese's Pieces (you will probably use a whole bag).
- Cover and refrigerate or serve immediately.
- You can also use different cake and icing combinations or top it with seasonal or regular M&M's to fit any occasion. Coordinate ribbon to match!
Nutrition Facts : Calories 980, Fat 53.1, SaturatedFat 19.9, Cholesterol 70.5, Sodium 680.4, Carbohydrate 114.8, Fiber 3.7, Sugar 85, Protein 17.1
KIT KAT ICE CREAM CAKE
Make and share this Kit Kat Ice Cream Cake recipe from Food.com.
Provided by RecipeNut
Categories Frozen Desserts
Time 9h
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Have an 8-inch springform pan ready.
- Remove ice cream and gelato from freezer.
- Let stand at room temperature 15 minutes or until soft and spreadable but not melting.
- (Return to freez-er briefly if too soft to work with.) Meanwhile, with a long sharp knife, cut 9 KitKat bars in 4 sections each.
- Stand around sides of pan, narrower KitKat-inscribed side against pan.
- Coarsely chop remaining 9 KitKat bars; make 3 equal piles.
- Spoon coffee ice cream into springform pan; spread firmly and evenly to cover bottom.
- Sprinkle with 1 pile chopped KitKats.
- Continue layering, adding 1 pint chocolate ice cream, a pile of chopped KitKats, the hazelnut gelato, remaining chopped KitKats, then remaining 1 pint chocolate ice cream.
- (If at any time the bottom layer (s) begin to melt, place cake in freezer until ice cream becomes firm.) Cover pan and freeze at least 8 hours until very firm or up to 1 month.
- Just before serving; Remove pan sides and garnish as shown.
- To make clean cuts, dip a long, sharp knife in hot water between cuts.
- FYI KitKats are sold in several sizes.
- For this cake we used 3 1/2-in-long KitKat bars, each having 4 sections, often sold in 6-packs of 1 1/2 oz each TIP: Can be prepared through Step 5, wrapped well and frozen up to 1 month.
Nutrition Facts : Calories 499.1, Fat 25.1, SaturatedFat 17, Cholesterol 23.5, Sodium 75.6, Carbohydrate 62.8, Fiber 1.3, Sugar 49.1, Protein 6.8
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