Kit Kat Cake

By JoyT

Oh my goodness this is a chocolate lover’s dream. Cake and candy all rolled into one dessert? How can you go wrong?

Ingredients

• CAKE:
• 1 box Devil's Food Cake Mix, I use Betty Crocker, 18 ounce box
• 1 box instant chocolate pudding mix, 3.9 ounces
• 3 whole eggs
• 1 1/4 cup water
• 1/2 cups canola oil
• BUTTERCREAM FROSTING:
• 3 1/2 cups powdered sugar
• 1/2 cups cocoa powder
• 3/4 cups butter, room temperature
• 1/4 cups shortening, room temperature
• 1 teaspoon vanilla extract
• 6 tablespoons heavy whipping cream, more or less as desired
• DECORATION:
• 11 packages (4 sticks each) Kit Kat Bars
• 12 ounces Plain M&M's, more if needed
• 20 " piece of ribbon, your choice

Preparation

Step 1

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!