Kit Kat Kake – For All You Kit Kat Lovers Out There!!!

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I’m going to have to pat myself on the back for this one because this pretty little cake was a huge success. Four layers of chocolaty goodness with a kit kat kicker…YUM!!! Honestly, it was the prettiest dessert and the bow tied around it, made it look like a present that you couldn’t wait to open. Seriously, I could barely keep my family away from it to get pictures for this post.

I made this for my husband’s birthday. I like to do something homemade and special because I think he appreciates it and I feel like it really comes from the heart that way. You might remember seeing a similar cake on my St. Patrick’s Day blog post here. I just took it to the JOY level: bigger, better and as much chocolate as possible.

The best part about this cake is: it looks so darn professional and impressive but couldn’t be easier to make.

Here’s how to do it.

Ingredients: 2 chocolate cake mixes (whatever is your favorite brand), 3 containers of chocolate frosting, 4 large (movie theater size, each contain 3 normal size) Kit Kat bars.

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Bake chocolate cakes in 9 inch round pans, so you’ll have four cakes.

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Let cakes cool completely.

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Using a serrated knife, cut a flat top to even out the cake. Do to all four cakes, trying to keep layers even.

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The top of the cake that you cut off, is the most delicious part of the cake as far as I’m concerned so…EAT IT!!! Seriously, put it aside to eat because it will be so moist and yummy, but if you leave it on, your cake will not sit properly.

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See how the layers lay on top of each other evenly and will be just the right size to decorate with the kit kat bars.

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Place the first cake upside down on the cake stand. The side you just cut should be on the bottom now, this will insure the top of your cake to be smooth and the layers to stack evenly without tilting.

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Frost the top of the cake. Frost the tops of all the tops first and then go to the sides at the end.

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Set the next layer of cake on top and frost again. Continue until all layers are done.

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When all the layers are done immediately put chocolate sprinkles on top before the frosting gets too hard. I think chocolate shavings would have looked even better on this but I couldn’t find the right kind of chocolate bar at the grocery store. The sprinkles were cute too, though.

Then frost the sides of the cake. See it’s starting to look pretty amazing already.

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Break apart the kit kat bars carefully.

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One by one gently push kit kats onto sides of the cake placing them side by side.

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Just to keep it real, I’m letting you see the mess in the background. I was running out of time to get everything ready for my husband’s birthday and working at full speed, but that should ensure you of how easy this is to make and really it was lots of fun.

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The finishing touch that just takes this cute little cake over the edge, is adding a ribbon at the end. I used my husband’s favorite color blue, plus I loved the contrast with the brown.

You could be so creative here, matching the sprinkles to the ribbon and to the rest of the party table decor.

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The finished cake.

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It looked so pretty sitting in the middle of my table. I just kept staring at it because it really looked professional and the looks on my daughters faces was so cute when they saw it. A mom can never see those kinds of faces too often, that look that says “My Mom is so cool!”.

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I could barely get these pictures taken, my family was more than ready for a slice.

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Look how evenly the layers turned out.

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Hope you enjoyed all the recipes this week and Happy St. Patrick’s Day.

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Gathering Up Some St. Patrick’s Day Ideas

St. Patrick’s Day is around the corner and you know I love to celebrate holiday’s. Although we are not Irish, I still enjoy sharing in a bit of the Irish luck.

Here are some ways our family has celebrated in the past…

A fun St. Paddy’s Day breakfast before school. Lucky Charms, green muffins, and a green bag with some festive holiday socks, enclosed with a St Patrick’s day bow.

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When you wear uniforms to High School, you’re feet are about the only way to liven up the outfit (socks that were in the gift bag above).

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Fun painted nails, half green, half gold and dots down the middle (obviously not professionally done, but still fun).

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Green Ombre Mini Layer Cake with white frosting and gold sprinkles.

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For directions on making a mini ombre layer cake look at my post here.

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Don’t forget the Thin Mint Ice Cream.

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Here are some fun ideas that I found for this year…

Rainbow Fruit Skewers – love this healthy idea!

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For directions go to Raining Hot Coupons

Irish Eggs in a Frame is another healthy alternative from Pampered Chef

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These cute little mint Oreo’s are easy to make and were a big hit when I made similar ones on Valentine’s Day for full directions go to my post here.

 This lucky cake could be made simply with your favorite boxed cake mix. The Kit Kats and green bow are such a great touch.

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For full directions go to Crafty Morning

I’m a sucker for a Trifle. This one is so pretty.

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For full directions go to Frugal Fanatic

 For more fun and easy St. Patrick’s ideas, go to my Pinterest folder here.

Top O’ the morning to ya.

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Pumpkin Dump Cake or The Cake That Pumpkin Pie Does Not Want You To Know About

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Here’s a little story about my friend the Pumpkin Dump Cake…years ago my sister Diane brought a Pumpkin Dump Cake to our family Thanksgiving Day party. As everyone was partaking in the absolute deliciousness of this cake you could hear comments like, “Oh my gosh, this is the best cake I’ve every had”, “There is a party in my mouth right now”, “This is so unbelievably good”. Well needless to say that was fun for my sister to hear but even more fun for our tummies. After all the delightful food from our big Thanksgiving feast, this little cake stole the show. Thankfully my sister brought it for a few years in a row because we always requested it.

Here’s where the bad news comes in, the recipe was lost! No more Pumpkin Dump Cake (place a look of horror here). It was just too sad, so last year I went on a mission to find the recipe. After a few failed attempts with recipes that just did not fit the bill and my family finally saying they could not eat another bite of anything with pumpkin in it. I shelved the search until this year.

Here’s the great news…I found the recipe. I tweaked it just a bit, but this has got to be it or at least pretty darn close. I know this because of the oohing and ahhing that was coming from my husband as he was taste testing for me. Eureka!!!

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This is so easy to make, and believe me if you bring this to your Thanksgiving festivities, it will be a big hit. So lets get to it, Thanksgiving is in two days.

Simple ingredients: 1 large can of Libby’s Easy Pumpkin Pie Mix, evaporated milk, 2 eggs, 1 box of yellow cake mix, 1 stick of butter softened.

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Tip: to soften butter quickly, cut it into small cubes and leave on the counter for about an hour.

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Mix pumpkin pie mix, evaporated milk and eggs in a large bowl.

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Pour the pumpkin mixture into a greased 9 x 13 pan.

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In another bowl, combine the softened butter with the cake mix. I used a fork but you can use a pastry knife or your hands. Mix until the butter is well incorporated with the cake mix. It will end up having lots of little butter chunks.

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Gently distribute the cake mixture evenly over the pumpkin mixture. I used my hands to do this.

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Do this until the cake is completely covered using all of the cake mixture.

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That’s it. You can place it in a preheated 350 degree oven for 40 minutes or until the top starts to brown. Start checking at 30 minutes but for my oven 40 minutes was perfect.

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Let cool completely before serving. We like to serve it with fresh whip cream on top. So yummy! Store covered in the refrigerator. It can be eaten cold or you can warm it up in the microwave.

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I use Ina Garden’s recipe for the whip cream. Recipe to follow.

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Come on…does that piece not make you want a bite?!

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Pumpkin Dump Cake

  • Time: 40 minutes to cook
  • Difficulty: easy
  • Print

Ingredients:

  • 1 large can (30 oz) Libby’s Easy Pumpkin Pie Mix
  • 2/3 cup evaporated milk
  • 2 eggs, beaten
  • 1 box yellow cake mix
  • 1 stick butter, softened

Directions:

  1. Grease a 9 x 13 pan and preheat oven to 350 degrees.
  2. Mix pumpkin mix mix, evaporated milk and eggs (make sure you beat them first) in a large bowl until well incorporated.
  3. Pour pumpkin mixture into greased pan.
  4. In a separate bowl, combine softened butter with cake mix using a fork or pastry knife. Mix until well incorporated, it will have small bits of butter through out and look a tad lumpy.
  5. Gently drop cake mixture onto the top of the pumpkin mixture.
  6. Bake at 350 for 40 minutes or until lightly browned. Start checking at 30 minutes.
  7. Let cool completely before serving. Great with whip cream on top.

Store covered in the refrigerator. Can be eaten cold or warmed in the microwave.

Here’s how I make the fresh whip cream using Ina Garden: Barefoot Contessa’s recipe.

Ingredients: heavy whipping cream, sugar, and vanilla extract.

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Mix ingredients together and you’re done. Whip cream is so much better fresh. Well worth it.

For Ina’s recipe go here.

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Hope you truly enjoy this recipe. Have a wonderful Thanksgiving!

All the best,

Joy