Ingredients: |
Ingredients: CAKE:
• 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
CHOCOLATE BUTTERCREAM FROSTING:
• 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)
DECOR:
• 36 Kit Kat candy bar sticks (13.5 ounces of Kit Kats)
• One 12-ounce bag M&M's
• Ribbon, optional
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Directions: |
Directions:PREPARE THE CAKE:
• 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.
PREPARE THE FROSTING:
• 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.
ASSEMBLE THE CAKE:
• 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. |
This recipe for Holiday Kit Kat Cake is from