Kit-Kat Cake and All my Bloggy Friends #7

I saw variations of this cake on Pinterest and suggested it to my son, Elijah, for his birthday cake. He decided we should make a Peanut Butter Cake with Chocolate-Peanut Butter Frosting, Peanut Butter Frosting Filling, surrounded by Kit-Kat's, topped with Reese's Pieces and tie it with a pretty (pretty was my word, not his) orange ribbon! Yes, it is sugar overload! And ... My 16 year old son decided HE wanted to make this cake by himself for his birthday. As in - he made the cake - almost all by himself! I told him what to do, but he pretty much did all the work. I'm very proud of him and think he did such a great job!

We did have one little incident ..... that required vacuuming out the oven. Not pretty. Not pretty at all. Why would anyone vacuum their oven you ask?! Well, when the cakes were finished baking, Elijah took the first one out just fine .... the second one had a much worse fate. Like, all over the oven and between the door. Apparently, it jumped slipped out of his hand. *Ugh* I scooped as much of it up as I could with a spatula ... but those silly little crumbs can throw a party in your oven get in every nook and cranny! I figured it would just be easier to vacuum them out. We got it all taken care of ... And had to remake the cakes. My husband was even nice enough to go to the store and get us another box of cake mix! (I ♥ him! He's such a keeper!) Since this cake uses two layers ... and we had an extra layer - we froze the third layer for another day when we want a quick dessert, so all was not lost. ;)

Kit-Kat Cake

Printable recipe

Cake recipe from allrecipes

Yield: 18 servings

For the cake: 

½ cup creamy peanut butter

½ cup (1 stick) butter, softened

4 eggs

1 (18.25 oz.) box golden butter cake mix

2/3 cup water

Preheat oven to 325° F. Grease and flour two 9-in. cake pans. Set aside.

In an large bowl, cream the peanut butter and butter with an electric mixer. Add eggs, one at a time, mixing until just combined. Add half of the cake mix and ⅓ cup of water. Mix until just combined. Add remaining cake mix and remaining ⅓ cup of water; mix until just combined. Pour batter evenly into the prepared cake pans. Bake for 25 minutes or until cake tests done. Allow cakes to cool 10-15 minutes in the pan, then invert onto a cooling rack to cool completely. 

• 
  

For the Peanut Butter Frosting: 

1 cup creamy peanut butter

½ cup (1 stick) butter, softened

2 cups confectioners' sugar (powdered sugar)

3-4 tbsp. milk

2 tsp. vanilla extract

Cream the peanut butter and butter in a medium bowl with an electric mixer. Add sugar, 3 tbsp. milk and the vanilla extract. Mix with an electric mixer on low for 1 minute. Increase the speed to medium and mix until well combined and fluffy. Add the additional tablespoon of milk if frosting needs thinned out. 

For the Chocolate Frosting: 

½ cup (1 stick) butter, softened

⅔ cup unsweetened cocoa powder

3 cups confectioners' sugar

⅓ cup milk

2 tsp. vanilla extract

Cream butter in a medium bowl with an electric mixer. Add cocoa powder and blend on low speed until well combined. Add the sugar, milk and vanilla. Mix with an electric mixer on low for 1 minute. Increase speed to medium and mix until well combined and fluffy. Add more sugar or milk 1 tablespoon at a time, if necessary. 

To assemble:

11-12 full-sized Kit-Kat bars

1 bag (17.25 oz) Reese's Pieces candy

Ribbon

Place one layer of the cooled cake on serving plate. Top with ⅓-½ of the peanut butter frosting. Spread close to, but not over the edge. Combine remaining peanut butter frosting with the chocolate frosting. Coat the outside of the cake - top and sides - with the Chocolate-Peanut Butter Frosting. You may not need all of the frosting. Carefully break each Kit-Kat bar in half along the lines into 2 piece sections. Start placing the Kit-Kat sections around the edge of the cake. When you get to the end you may need a 1-piece section to fill in the gap. Wrap the ribbon around the Kit-Kats and tie into a bow. Fill the top of the cake with Reese's Pieces.

Refrigerate until serving time. Remove from refrigerator about 10-15 minutes prior to serving. Refrigerate any leftovers.

*** You could choose to mix the Chocolate and Peanut Butter Frosting right from the beginning. We wanted the inside to be all peanut butter - the cake and frosting ... and the outside to be chocolate-peanut butter frosting! This would also be fun with M&M's, Red Hots, Lemonheads, Mike and Ike's, Hot Tamales, Junior Mints ..... Let your imagination run wild! You can pick coordinating cakes, frosting and ribbon for your candy .... ah, the possibilities are endless! 

I hope you enjoy!

Featured at My Favorite Finds, Craftionary, Natasha in Oz, Beez Rental Designs, God's Growing Garden and What's Cooking, Love?

Now, on to the party!! :)

Thank you to everyone who linked up last week!

The 3 most viewed links last week were:

Best Ever Chicken Pie from With a Blast

Buttered Pan Biscuits from Call Me PMc

Creamy Orange Dream Pie from Busy Mom's Helper

If you were featured and would like a button, feel free to grab one from the left sidebar!

Shared at these fun parties!
Join me at noon EST for the Crazy Cooking Challenge! It's all about cheesecakes. :)