Mm Kit Kat Cake Recipes

M&M KIT KAT CAKE

Steps:

• Prepare the cake mix according to cake box directions. Bake them in two circular pans, 9x9 as directed on the cake box. Let them cool before frosting them.
• Before you frost the cakes, you should unwrap the Kit Kat packages so they are ready to place on while the frosting is soft and they stick to it.
• Frost the two cakes and place on top of the other. Once you have both cakes frosted and put together, start lining the Kit Kat's vertically on the sides of the cake. I usually do two at a time. Once that is done, pour the M&M's on top of the cake.
• If you want you can put a ribbon around the cake to make it look pretty.
• Whip butter and cocoa together until smooth in large bowl.
• Stir in vanilla and powdered sugar.
• Slowly stream in milk until frosting reaches desired consistency.
• Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes

BUCKET OF M&M'S KIT KAT CAKE

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.

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 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.