Guess who?! It was Awa. Her text “I lost my list, what kind of twix should I buy”. I laughed out loud. When the girl who sat next to me asked what I was laughing at, I told her that Awa was texting me asking about ingredients for the cake I was making that weekend. She was so impressed that my grandmother could text! She kept telling me how her Dad hardly knows how and my grandmother must be amazing. Well, she is…even when she forgets her list. And, voila, she came through with lots of kit kat bars and M&Ms. For my favorite M.
Kit Kat Cake (adapted from Recipe Girl)
Serves: 12
Cake:
1 1/2 cups flour
1 1/2 teaspoons baking powder
2 eggs
2/3 cup sugar
3/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup skim milk
3 – 4 cups Chocolate Frosting
Three 4.5-ounce Giant Kit Kat Bars (you’ll need 36 Kit Kat sticks total)
One 12.6-ounce bag M&M’s
Cake: Preheat the oven to 350 degrees F. Whisk together the flour and baking
powder. Set aside. In a bowl, beat the eggs and sugar about 2 minutes,
until light and foamy. Gradually pour in the butter and vanilla while
mixing constantly. Slowly add half the dry ingredients stir until just
combined. Add all of the milk mixing until just combined. Last, add
the rest of the dry ingredients being careful not to overmix. Spoon the
batter into 2 greased 9-inch cake pans.
Bake for 18-25 minutes until the centers of the cupcakes are clean when
poked with a toothpick. Let cool.
To prepare, frost the top of one cake and place the second cake on top of it to form a layer cake. Completely frost the entire cake. Surround the cake with Kit Kats sticks. Pour the M&Ms over the top of the cake (the sticks should be close enough to catch all the M&Ms and keep them on top. Serve immediately.
Until the next time my oven is on…
