Kit Kat Ice Cream Cake
Last week was Ray’s birthday, he’s the middle child in our family and his birthday falls right after Christmas and is always hard to throw together…especially if you’re me and don’t plan as well as you should! Every year our family travels to Colorado to visit my sister and her family during the week between Christmas and New Year’s. The problem with this is that we get home, usually, the day or two before his birthday. I know…tiny violins are playing for me now…I just need to get it together, right?!
Anyway, this year while scrambling to make Ray a cake, I rushed right away to one of my favorite places for inspiration…Pinterest! I LOVE it! I went straight to my Sweet Stuff board where I had pinned a Kit Kat Cake that I thought was really cool and decided that it would be perfect for my little man, Ray! Since he loves ice cream cakes, I decided to break out my Wilton Fanci Fill Cake Pan set and make this Kit Kat Ice Cream Cake! By the way, if you hadn’t noticed, I’m totally addicted to Pinterest…here’s a link to my boards.
These pans are really great…they have an indention so that the ice cream can be filled neatly in the center without having to try to cut it out yourself. Plus you can use these pans to fill cakes with other things like mousse, fruit fillings, cream cheese, or fill the whole thing with two different flavors of ice cream, like this Dreamy Ice Cream Cake.
I used a cake mix for this recipe, but you could use your favorite cake recipe instead. All it takes is enough batter to make a two layer 9-inch cake.
Bake the cake according to recipe instructions, but check it before the listed bake time because the pan has deep indentions and can cause the cake to bake faster.
Ingredients
- 1 cake mix (used: Betty Crocker Triple Chocolate)
- 3 eggs
- 1 cup water
- 1/2 cup canola oil
- Filling:
- 2 quarts chocolate ice cream (used: Blue Bell Dutch Chocolate)
- Toppings:
- 10 standard size Kit Kat candy bars
- 2 cups M&Ms
Instructions
- Bake cake according to package directions. Cool, remove from pans, and then freeze for about 1 hour. While cake is freezing, prepare icing.
- Place ice cream into refrigerator for 30 minutes to soften. Fill frozen cake layers with ice cream, smoothing it out evenly with spatula. Sandwich layers together with ice cream facing ice cream. Place filled cake on serving platter and freeze for another 2 hours.
- Remove from freezer and ice with icing. Break apart Kit Kat bars into single bars and line them around cake, allowing each one to stand above the cake’s edge by about 1/4″. Fill top with 1 cup M&Ms, then fill bottom with remaining M&Ms. Tie with bow if desired and keep in freezer until ready to serve.
- Allow cake to sit at room temperature for 10 minutes before cutting to make for easier cutting.
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 3 1/2 cups confectioners (powdered) sugar
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract (used: Sonoma Syrup Co. “Crush”)
- 4 tablespoons heavy cream
Instructions
- Using a stand mixer, cream butter until smooth on medium speed. Turn off mixer, remove paddle and bowl, and sift in 3 cups powdered sugar and cocoa into the mixing bowl. Replace bowl and paddle onto mixer stand and mix (on low to start) to combine sugar mixture with butter. Once combined, Turn mixer to medium-high. Add vanilla, salt, and cream and beat for about 3 minutes. Adjust frosting consistency with more sugar or cream to reach desired texture.
I’m linking up with :: Tidy Mom ▪ Designs by Gollum ▪ Tater Tots and Jello ▪ Mom Trends ▪ Simply Sweet Home ▪ Thirty Handmade Days ▪ At the Picket Fence ▪ Savannah’s Savory Bites ▪ Amees Savory Dish ▪ Crumbs & Chaos
Jennifer Locklin is the writer of Jane Deere, a vibrant food blog that features all kinds of recipes from home cooking to foods from around the world. She is passionate about cooking and food photography.
You can follow her on Facebook: http://www.facebook.com/janedeereblog or on Twitter: http://twitter.com/#!/janedeerejenn
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