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Oh my goodness this is a chocolate lover’s dream. Cake and candy all rolled into one dessert? How can you go wrong?
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.
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.
Serves 16-20. 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.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!