Kit Kat Cake Recipe 445

KIT KAT CAKE

Kit Kat Cake image

This is a fun, festive, easy cake to make for celebrations!

Provided by RecipeGirl.com (originally spotted on Cake Central)

Categories Dessert

Time 1h5m

Number Of Ingredients 18

Ingredients

1 box chocolate cake mix
1 cup all purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs
1/2 cup (1 stick) salted butter
3 ounces cream cheese, (at room temperature)
16 ounces powdered sugar, (sifted)
1/4 cup milk
1 teaspoon vanilla extract
1 cup dark chocolate chips ((or chopped dark chocolate))
36 Kit Kat candy bar sticks ((13.5 ounces of Kit Kats))
One 12-ounce bag M&M's
Ribbon, (optional)

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.

Nutrition Facts : ServingSize 1 serving, Calories 969 kcal, Carbohydrate 138 g, Protein 11 g, Fat 43 g, SaturatedFat 24 g, Cholesterol 108 mg, Sodium 629 mg, Fiber 2 g, Sugar 106 g

KIT KAT CAKE

Kit Kat Cake image

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

Ingredients

1 (18 ounce) package refrigerated chocolate chip cookie dough, prepared recipe favorite chilled
6 cups whipping cream
2 1/2 cups chocolate chips, divided
14 Kit Kat bars
2 tablespoons butter or 2 tablespoons margarine
whipped cream or whipped topping

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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