KitKat Cake

You will need:

2 x 6” cake tins greased and lined

4 large eggs

200g Light Brown Soft Sugar

200g Stork

160g Self Raising Flour

40g Cocoa

250g Butter

500g Icing Sugar

1tsp Vanilla Extract

150g Milk Chocolate

About 14, 2 finger KitKats

2 share bags of Smarties

A ribbon

 

Cream the brown sugar and stork then add an egg at a time,  mixing well to combine.    Mix in sifted cocoa and flour.  Spoon the mixture equally between the two tins and bake on 160C for about 25 minutes until the cake springs back when pressed.  After 10 minutes out of the oven, tip the sponges onto a wire cooling rack.

When the cakes are cold, make the buttercream.  Sift the icing sugar.  Beat the butter for 8 minutes the mix in the icing sugar, vanilla extract and melted milk chocolate.  Add a tablespoon or two of boiling water to get a soft consistency.

Pipe or spread a layer of filling on the sponge cake and top with the second sponge.  Coat the top and sides with frosting and quickly attach KitKats around the side.  Pour the smarties over the top.

Tie a ribbon around the KitKats.

 

*Variation: I made my buttercream with honeycomb flavoured icing sugar and used this for the filling, then added the melted chocolate to the rest of the mixture to coat the outside of the cake.