Wednesday, May 23, 2012

Sassy Sweets: Kit Kat Cake

Print Friendly and PDF

I have been waiting, just waiting to post this cake.  When I found it, I knew immediately that I wanted to make it.  That was about 2 months ago and I've held on to the recipe until M's birthday party (which we celebrated almost a month late when she got home from college).

Cooking in our house, especially for celebrations is a group effort.  The week before I was going to make this cake, Awa offered her hunting and gathering services to pick up the candies.  I was thrilled; until, two days later I was sitting at work and my phone started to flicker.

Guess who?!  It was Awa.  Her text "I lost my list, what kind of twix should I buy".  I laughed out loud.  When the girl who sat next to me asked what I was laughing at, I told her that Awa was texting me asking about ingredients for the cake I was making that weekend.  She was so impressed that my grandmother could text!  She kept telling me how her Dad hardly knows how and my grandmother must be amazing.  Well, she is...even when she forgets her list.  And, voila, she came through with lots of kit kat bars and M&Ms.  For my favorite M. 
Kit Kat Cake (adapted from Recipe Girl)
Serves:  12
Cake:
1 1/2 cups flour
1 1/2 teaspoons baking powder
2 eggs
2/3 cup sugar
3/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup skim milk
3 - 4 cups Chocolate Frosting
Three 4.5-ounce Giant Kit Kat Bars (you'll need 36 Kit Kat sticks total)
One 12.6-ounce bag M&M's


Cake:  Preheat the oven to 350 degrees F.  Whisk together the flour and baking powder.  Set aside.  In a bowl, beat the eggs and sugar about 2 minutes, until light and foamy.  Gradually pour in the butter and vanilla while mixing constantly.  Slowly add half the dry ingredients stir until just combined.  Add all of the milk mixing until just combined.  Last, add the rest of the dry ingredients being careful not to overmix.  Spoon the batter into 2 greased 9-inch cake pans.  Bake for 18-25 minutes until the centers of the cupcakes are clean when poked with a toothpick.  Let cool.

To prepare, frost the top of one cake and place the second cake on top of it to form a layer cake.  Completely frost the entire cake.  Surround the cake with Kit Kats sticks.  Pour the M&Ms over the top of the cake (the sticks should be close enough to catch all the M&Ms and keep them on top.  Serve immediately.

Until the next time my oven is on...

0 comments:

Post a Comment

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Fun!

Search

Archive

UA-39675793-1