KIT KAT® BUNDT® CAKE
I always have tons of Halloween candy from my kids and this is a great way to use up Kit Kats®. I served this at Thanksgiving for those who didn't want pie. Everybody loved this cake. Frosting will be like a syrup but will thicken as it cools.
Provided by KELSEYANDTYLERSMOMMY
Categories Desserts Cakes Holiday Cake Recipes
Time 1h50m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a fluted tube pan (such as Bundt®) with cooking spray.
- Combine 4 cups flour, baking powder, and salt together in the bowl of a stand mixer. Add 2 1/2 cups sugar, 2 cups softened butter, milk, eggs, and 1 1/2 teaspoons vanilla extract to flour mixture; lightly stir with a spatula to moisten ingredients. Mix on low speed until batter is evenly combined, about 3 minutes.
- Toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated; fold into batter. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the cake comes out moist with crumbs clinging, about 1 hour. Cool in pan for 25 minutes; remove from pan and cool completely on a wire rack.
- Combine 1/4 cup white sugar, evaporated milk, 1/4 cup butter, chocolate chips, and 1/2 teaspoon vanilla extract together in a saucepan; bring to a boil, stirring constantly. Reduce heat and simmer until frosting is thickened, about 5 minutes. Pour frosting over cake.
Nutrition Facts : Calories 544.8 calories, Carbohydrate 64.2 g, Cholesterol 129.1 mg, Fat 30 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 18.4 g, Sodium 508.9 mg, Sugar 38.8 g
KIT KAT CAKE
Make and share this Kit Kat Cake recipe from Food.com.
Provided by Cookin In Texas
Categories Bar Cookie
Time 48m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2509.9, Fat 177.6, SaturatedFat 108.1, Cholesterol 376.7, Sodium 401.4, Carbohydrate 220.6, Fiber 7.2, Sugar 127, Protein 23.4
CRANBERRY-CARAMEL CAKE
Combine a cornucopia of holiday flavors--eggnog, pumpkin pie spice, and cranberries--to dress up yellow cake mix, then top with easy homemade caramel.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
- Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
- Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.
Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 75 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g
KIT KAT CRANBERRY CARAMEL CAKE
what if kit kat bars,caramel cake and cranberries are combine,into something delicious,so i created this cake recipe,some people enjoyed kit kat with coffee,you can enjoyed this cake with coffee. Kit Kat + cranberries + caramel cake = delicious cake?
Provided by raymond spencer
Categories Cakes
Time 35m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F.Grease and lightly flour the bottom and sides of two 9-inch round cake pans.Add mini kit kat bars on both pans.
- 2. In a large mixing bowl,combine cake mix,water,oil,egg whites and 1 cup caramel ice cream topping.Mix on low speed for 5 minutes until the batter is moist.
- 3. Stir in kit kat big kat pieces.Then mix on medium speed for 3 minutes.Pour the batter into the prepared cake pans.
- 4. Bake the cake for 30 to 35 minutes or until a toothpick inserted the center comes out clean.Cool completely on the wire racks for 10 minutes.Remove cakes from pans.
- 5. To make Cranberry Frosting:in a medium mixing bowl,beat cream cheese,half and half,vanilla pudding mix,brown sugar and 1/2 half of whipped topping until smooth.Fold in cranberry sauce and remaining whipped topping.Refrigerate the frosting until chilled.
- 6. Place one cake on a serving plate,spread remaining caramel ice cream topping,add diced cranberries.Top with another cake.Spread the frosting on top and sides of the cake.Poke 4 kit kat bars on the cake.
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15 BEST KIT KAT DESSERTS TO TRY THIS WEEKEND - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Oct 23, 2022Category Desserts, Recipe Roundup
- Kit Kat Ice Cream Cake. This ice cream cake looks like so much fun – because it is!! Full of Kit Kats, ice cream, cookies, and more, it’s hard to beat that kind of over-the-top indulgence.
- No-Bake Kit Kat Cheesecake. I know this cake looks similar to the one above. But there’s one key difference: the filling is sweet-n-tangy cheesecake instead of ice cream.
- Kit Kat Brownies. In the mood for something thick and fudgy? These Kit Kat brownies are just the thing. They’re similar to regular brownies but have crunchy Kit Kat centers.
- Kit Kat Cookie Bars. Because I love Kit Kats so much, I always have them in the house. And this cookie bar recipe is my favorite way to use them. These bars are so easy to make and are somewhere between cookies and blondies.
- Kit Kat Cookies. While cookie bars are great, there’s nothing wrong with classic cookies. And these are soft, chewy, and will melt in your mouth. The only parts that aren’t pillowy soft are the broken Kit Kat pieces, which provide plenty of crispy goodness.
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