Autumn Kit Kat Layer Cake W Reeses Pieces Recipes

Steps:

• Preheat oven to 350
• To make the cake:.
• In a large bowl, combine the Duncan Hine's cake mix, milk, eggs, canola oil and chocolate pudding mix . Mix until everything is moist and then mix on Medium speed for 2 minutes.
• Divide cake mix evenly between two 9" greased round cake pans.
• Bake for 28-31 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes then remove cakes and cool completely on wire rack.
• To make the icing:
• Spoon vanilla icing into a bowl and add peanut butter. Mix with hand mixer until combined. Add more peanut butter, to taste.
• To assemble the cake:.
• Place one cake on whatever plate you are using to serve it and icing like normal, adding some extra on the top.
• Place the second cake on top of the first cake. Icing the second cake to create a layer cake. It does not have to look pretty -- you won't see it anyway.
• Break Kit Kats in half so that 2 bars are still stuck together. You will use between 10 and 12 (4 packs) of Kit Kats depending on the size of your cake.
• Spread some icing on the back of each Kit Kat section and begin placing them around the cake (vertically and right next to each other). It will begin to resemble a fence going around the cake.
• When you've gone the whole way around, tie the Autumn themed ribbon around the cake to keep the Kit Kats in place.
• Fill the top of the cake with Reese's Pieces (you will probably use a whole bag).
• Cover and refrigerate or serve immediately.
• You can also use different cake and icing combinations or top it with seasonal or regular M&M's to fit any occasion. Coordinate ribbon to match!

Steps:

• Have an 8-inch springform pan ready.
• Remove ice cream and gelato from freezer.
• Let stand at room temperature 15 minutes or until soft and spreadable but not melting.
• (Return to freez-er briefly if too soft to work with.) Meanwhile, with a long sharp knife, cut 9 KitKat bars in 4 sections each.
• Stand around sides of pan, narrower KitKat-inscribed side against pan.
• Coarsely chop remaining 9 KitKat bars; make 3 equal piles.
• Spoon coffee ice cream into springform pan; spread firmly and evenly to cover bottom.
• Sprinkle with 1 pile chopped KitKats.
• Continue layering, adding 1 pint chocolate ice cream, a pile of chopped KitKats, the hazelnut gelato, remaining chopped KitKats, then remaining 1 pint chocolate ice cream.
• (If at any time the bottom layer (s) begin to melt, place cake in freezer until ice cream becomes firm.) Cover pan and freeze at least 8 hours until very firm or up to 1 month.
• Just before serving; Remove pan sides and garnish as shown.
• To make clean cuts, dip a long, sharp knife in hot water between cuts.
• FYI KitKats are sold in several sizes.
• For this cake we used 3 1/2-in-long KitKat bars, each having 4 sections, often sold in 6-packs of 1 1/2 oz each TIP: Can be prepared through Step 5, wrapped well and frozen up to 1 month.

Steps:

• For the Cake:.
• Preheat oven to 350 degrees.
• Grease and flour 2 - 9 inch round pans.
• Sift together the all-purpose flour, cake flour, baking soda, salt, and 4 teaspoons of matcha; set aside.
• In a large bowl, beat together sugar, oil, and eggs until smooth.
• Stir in 1 1/2 teaspoons vanilla.
• Beat the yogurt into the flour mixture just until incorporated.
• Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool on wire rack for 30 minutes before removing from pans.
• For the Frosting:.
• Sift together confectioner's sugar and matcha.
• In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk.
• Beat with an electric mixer until smooth.
• Assembling the cake:.
• When the cakes are completely cooled, put one layer on a flat serving plate.
• Spread a thin layer of frosting over it.
• Place the other layer of cake on top, and spread frosting to cover the top and sides of cake.
• Dust with matcha if desired.
• Serve cold or at room temperature.
• Makes one 2 layer 9 inch rounds or one sheet.

Steps:

• Preheat oven to 350°F.
• Line bottom of 9-inch round cake pan with parchment or wax paper. Press cookie dough in bottom to 1/2 inch thickness. Bake approximately 18 minutes or until lightly brown. Cool completely.
• In a large bowl, put 1 1/2 cups chocolate chips and 5 cups whipping cream. Microwave on HIGH for 4 - 5 minutes until chocolate is soft. Remove and stir well until chocolate and cream are mixed well. Cover with plastic wrap and chill overnight.
• Melt remaining chocolate chips with butter and stir until smooth.
• Place large cookie in center of 10-inch springform pan. Cut candy bars long ways and dip on end in chocolate mixture. Place vertically between cookie and sides of pan. Continue until all candy bar pieces are used.
• Chill 20 minutes.
• Whip cream and chocolate mixture until stiff.
• Chop remaining candy bars into chunks. Take cookie shell and place one-third of mousse on bottom. Sprinkle chunks on top. Repeat layers, ending with mousse. Chill in freezer overnight.
• Top with whipped cream and chunks of candy bar.
• Return to freezer.
• When ready to serve, remove from freezer and let stand in refrigerator 30 minutes before slicing.