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 didnt want pie. Everybody loved this cake. Frosting will be like a syrup but will thicken as it cools.

Kit Kat® Bundt® Cake Ingredients

• cooking spray

• 4 cups all-purpose flour

• 2 tablespoons baking powder

• teaspoon salt

• 2? cups white sugar

• 2 cups butter, at room temperature

• ? cup milk

• 5 eggs

• 1? teaspoons vanilla extract

• 6 snack-size chocolate-covered wafer candy bars (such as Kit Kat), coarsely chopped, or more to taste

• 1 tablespoon all-purpose flour

• cup white sugar

• cup evaporated milk

• cup butter

• cup chocolate chips

• teaspoon vanilla extract

How to Make Kit Kat® Bundt® Cake

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

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.

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

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.

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 Nutritions

• 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

• ServingSize:

• Sodium: 508.9 mg

• Sugar: 38.8 g

• TransFat:

• UnsaturatedFat:

Kit Kat® Bundt® Cake Reviews

• Made this for fun this weekend and although it tasted pretty good, some adjustments need to be made. The recipe as written needs to be used with a 10" Bundt pan or two smaller pans. Using a non-stick spray is not usually a good idea for a pan and cake like this so I suggest butter and flour instead. Cook time will be between 75 and 90 minutes. Stand mixer is nice but not necessary though I do suggest using a hand mixer to thoroughly combine the ingredients. The Kit Kats should be doubled or they get lost in the batter. This really isnt a Kit Kat cake, more like a vanilla cake with Kit Kats. The frosting is okay and does pour nice over the cake. Over all, the flavor was pretty good and making it was pretty fun.

• We all enjoyed this cake. It is very dense, and like the other reviews, it is basically a vanilla cake with crushed candy inside. I agree that you can double the candy if desired. The candies do take a back seat to the dense cake. I used Kit Kats, Whoppers, and Twix- basically a bunch of leftover Halloween candy, which is what I wanted to use up. You can mix and match with any chocolate candy to your tastes and it wont ruin the cake.This is not a recipe that I would go out and buy Kit Kats for to make over and over again throughout the year, but I think this will be a yearly tradition for us to make out of Halloween candy.Thanks for the recipe Very tasty

• Used light brown sugar...next time use 1/2 teaspoon baking powder...used buttermilk...did not add any kit kats...50 mn ". 325*