I'm the one who makes all the Birthday cakes for my family and friends.
I came across this Cake a couple of years ago which I make when I'm restricted for time.

It is a show stopper.


Recipe uses packet Cake mix but I always make my own, it just taste better than packet mix but feel free to use a packet mix
See bottom for hints and Best Cake and frosting recipe

Ingredients​

• 1 packet/ box chocolate cake mix
• 2 x container of chocolate frosting
• 32 Kit Kat bar sticks
• 1 cup milk chocolate M&M's

Directions​

1. Prepare chocolate cake mix according to package directions, baking in two 8-in. cake pans. Allow cakes to completely cool.
2. Spread frosting between layers and around the top and sides of the cakes, creating a double-layer cake.
3. Break the Kit Kat into individual wafer bars lengthwise. Gently press each wafer bar onto the cake vertically, side by side, around the entire cake, leaving a 1/4-in. space in between each piece to allow for easy slicing.

4. Cover the top of the cake with M&M , slightly pushing them into the top layer of frosting to adhere. Slice into pieces; serve.


No fail homemade chocolate cake

Ingredients​

• 1 3/4 cups plain flour
• 3/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp bi-carb soda
• 2 cups caster sugar
• 1 tsp salt
• 2 eggs (~55-65g each)
• 1 cup milk (low or full fat)
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Instruction​

• Preheat oven to 180C° (160°C fan).
• Grease 2 x 22cm/9" cake pans with butter, then line the base with baking paper

Batter:​

• Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
• Add eggs, milk, oil and vanilla. Whisk well to combine until lump free – about 30 seconds.
• Add boiling water and whisk to incorporate.
• Pour batter into cake pans.

Baking:​

• Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean
• Cool for 10 minutes, then turn out onto wire racks upside down

CHOCOLATE FROSTING

• 300g / 1 cup unsalted butter, softened
• 3 3/4 cups soft icing sugar
• 3/4 cup cocoa powder preferably Dutch Processed, sifted(Note 3)
• 1/2 cup milk (any)
• 2 tsp vanilla extract

Instructions​

• Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
• Add half the icing sugar and cocoa powder. Beat for 3 minutes – start slow, increase to speed 7.
• Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
• Add milk and vanilla if using. Beat again for 1 minute on speed 7.
• Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.

NOTES

1. Regular cocoa powder works just fine here, but dutch processed will make it a slightly more intense chocolate flavour. I use regular for this cake.

2. SPRINGFORM PAN (important): Even the best ones are not 100% leakproof so with very thin batters like with this cake, you will get a small amount of leakage. The best way to combat this is to “plug” the space where the sides meets the base with butter, and place a tray on the bottom of the oven to catch drips (don’t put cake pans on the tray, it affects heat circulation).

OTHER PANS (use same oven temp per recipe):

• bundt pan – 50 minutes
• single 22cm/9″ pan – 40 to 45 minutes
• 2 x 20cm / 8″ pans – 38 minutes
• 3 x 20cm / 8″ pans – 25 minutes
• 33 x 22 x 5 cm / 13 x 9 x 2″ rectangle pan – 35 – 40 minutes

3. Quick way to make cake pan liner for base: take a piece of baking paper and fold in half, then quarters, then keep folding so it’s a small long triangle. Line up the pointy end with the middle of the cake pan, then snip the end off at the edge of the cake pan. Unfold and voila! A near perfect round cake pan liner that fits your pan perfectly!

4. BAKING / SHELVES – If your oven is large enough for both cake pans to be on one shelf, place the shelf in the middle of the oven. If it’s not large enough, put one shelf 1/3 of the way down the oven, then the next shelf below it (check to ensure cake pan fits). If cakes are on separate shelves, take out the top one at 35 minutes per recipe, then move the bottom one up to the top shelf and bake for a further 5 minutes.

5. Other topping suggestions, use white Kit kat chocolate and vanilla frosting and top with fresh strawberries. It really is unlimited what you can do.

 

[Penny4]

That would be a magnet for kids at a party.