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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 545 Calories

Ingredients

• ¼ cup butter
• 1 ½ teaspoons vanilla extract
• 4 cups all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon vanilla extract
• 5 eggs
• ¼ cup white sugar
• 2 ½ cups white sugar
• 1 tablespoon all-purpose flour
• ¼ cup evaporated milk
• 2 tablespoons baking powder
• ⅔ cup milk
• cooking spray
• ¼ cup chocolate chips
• 2 cups butter, at room temperature

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a fluted tube pan (such as Bundt®) with cooking spray.

Step 2

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.

Step 3

Toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated; fold into batter. Spread batter into the prepared pan.

Step 4

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.

Step 5

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.