Name: Kit-Kat Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 box Duncan Hines Devil’s Food Cake Mix; 1 cup all-purpose flour; 1 3/4 cup sugar; 3/4 tsp salt; 1 1/3 cups water; 2 Tbs vegetable or canola oil; 1 Tsp vanilla; 1 cup sour cream; 4 large eggs; 1/2 cup salted butter (at room temperature); 3 ounces cream cheese (at room temperature); 1 pound powdered sugar (sifted); 1/4 cup milk; 1 tsp vanilla; 1 cup dark chocolate chips ((or chopped dark chocolate)); Three 4.5-ounce Kit Kat Bars ((you'll need 36 Kit Kat sticks total)); One 12.6-ounce bag m&m’s; Ribbon ((optional))

Kit-Kat Cake

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Cakes, Desserts

Servings people

Ingredients

Cake

1 box Duncan Hines Devil’s Food Cake Mix
1 cup all-purpose flour
1 3/4 cup sugar
3/4 tsp salt
1 1/3 cups water
2 Tbs vegetable or canola oil
1 Tsp vanilla
1 cup sour cream
4 large eggs

Chocolate Buttercream Frosting

1/2 cup salted butter at room temperature
3 ounces cream cheese at room temperature
1 pound powdered sugar sifted
1/4 cup milk
1 tsp vanilla
1 cup dark chocolate chips (or chopped dark chocolate)

Decor

Three 4.5-ounce Kit Kat Bars (you'll need 36 Kit Kat sticks total)
One 12.6-ounce bag m&m’s
Ribbon (optional)

Instructions

Pre-heat the oven to 325. Grease and flour two 9 inch round cake pans and line six cups of your muffin pan with paper liners (there is enough batter here for the cake AND six cupcakes).
In a large bowl whisk together the cake mix, flour, sugar, and salt.
Beat in the water, oil, vanilla, sour cream, and eggs on medium for about 2 minutes.
Fill the six cupcake liners to ¾ full. Then distribute the remaining batter evenly between the prepared cake pans.
The cupcakes will bake for about 25 minutes. The cakes will bake for 35-40 minutes. Check them with a toothpick inserted into the middle; it will come out clean. Cool the cakes completely before frosting.
To make the frosting, beat the butter and cream cheese together until smooth.
Add in the powdered sugar in a little at a time, beating on low speed. Slowly pour in the milk and vanilla.
Beat until the frosting is smooth and everything is evenly incorporated. Then gradually beat in the cocoa powder. Add a splash or two of milk if the frosting is thicker than you’d prefer.
Once the cakes have cooled, situate the first layer on a serving platter or cake stand and frost the top and sides.
Gently set the second layer on top of the first and then frost the top and the sides. Place the Kit Kats around the sides of the cake, leaving just a little gap in between each one. Be sure to place them so part of the Kit Kat bar sits above the top of the cake, creating a “fence” that holds in the M&M’s. Space them evenly.
Gently set the second layer on top of the first and then frost the top and the sides. Place the Kit Kats around the sides of the cake, leaving just a little gap in between each one. Be sure to place them so part of the Kit Kat bar sits above the top of the cake, creating a “fence” that holds in the M&M’s. Space them evenly.

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