Kit~Kat Cake

Kit-Kat Cake

Printable recipe

Cake recipe from allrecipes

Yield: 18 servings

For the cake: 

½ cup creamy peanut butter

½ cup (1 stick) butter, softened

4 eggs

1 (18.25 oz.) box golden butter cake mix

2/3 cup water

Preheat oven to 325° F. Grease and flour two 9-in. cake pans. Set aside.

In an large bowl, cream the peanut butter and butter with an electric mixer. Add eggs, one at a time, mixing until just combined. Add half of the cake mix and ⅓ cup of water. Mix until just combined. Add remaining cake mix and remaining ⅓ cup of water; mix until just combined. Pour batter evenly into the prepared cake pans. Bake for 25 minutes or until cake tests done. Allow cakes to cool 10-15 minutes in the pan, then invert onto a cooling rack to cool completely. 

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For the Peanut Butter Frosting: 

1 cup creamy peanut butter

½ cup (1 stick) butter, softened

2 cups confectioners' sugar (powdered sugar)

3-4 tbsp. milk

2 tsp. vanilla extract

Cream the peanut butter and butter in a medium bowl with an electric mixer. Add sugar, 3 tbsp. milk and the vanilla extract. Mix with an electric mixer on low for 1 minute. Increase the speed to medium and mix until well combined and fluffy. Add the additional tablespoon of milk if frosting needs thinned out. 

For the Chocolate Frosting: 

½ cup (1 stick) butter, softened

⅔ cup unsweetened cocoa powder

3 cups confectioners' sugar

⅓ cup milk

2 tsp. vanilla extract

Cream butter in a medium bowl with an electric mixer. Add cocoa powder and blend on low speed until well combined. Add the sugar, milk and vanilla. Mix with an electric mixer on low for 1 minute. Increase speed to medium and mix until well combined and fluffy. Add more sugar or milk 1 tablespoon at a time, if necessary. 

To assemble:

11-12 full-sized Kit-Kat bars

1 bag (17.25 oz) Reese's Pieces candy

Ribbon

Place one layer of the cooled cake on serving plate. Top with ⅓-½ of the peanut butter frosting. Spread close to, but not over the edge. Combine remaining peanut butter frosting with the chocolate frosting. Coat the outside of the cake - top and sides - with the Chocolate-Peanut Butter Frosting. You may not need all of the frosting. Carefully break each Kit-Kat bar in half along the lines into 2 piece sections. Start placing the Kit-Kat sections around the edge of the cake. When you get to the end you may need a 1-piece section to fill in the gap. Wrap the ribbon around the Kit-Kats and tie into a bow. Fill the top of the cake with Reese's Pieces.

Refrigerate until serving time. Remove from refrigerator about 10-15 minutes prior to serving. Refrigerate any leftovers.

*** You could choose to mix the Chocolate and Peanut Butter Frosting right from the beginning. We wanted the inside to be all peanut butter - the cake and frosting ... and the outside to be chocolate-peanut butter frosting! This would also be fun with M&M's, Red Hots, Lemonheads, Mike and Ike's, Hot Tamales, Junior Mints ..... Let your imagination run wild! You can pick coordinating cakes, frosting and ribbon for your candy .... ah, the possibilities are endless! 

I hope you enjoy!