Kit Kat® Bundt® Cake

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

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.
Kit Kat® Bundt® Cake
Kit Kat® Bundt® Cake
Kit Kat® Bundt® Cake

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

Categories

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