Happy Birthday to my sweetheart Michael! I know you don’t like birthdays but I also know you love your birthday cake We don’t have to skip this part of your special day! Lucky you!
Can’t wait for you to come home tonite!
This is what you need for my KitKat Peanutbutter Cake:
For the layer cake:
1 box cake mix (nut cake mix or white cake)
plus ingredients required for your mix of choice
0.5 cup raspberry jelly
2 KitKat Chunky Bars
2.5 cups of heavy cream
if you are on the sweeter side add some sweetener
Peanut butter Frosting
0.5 cup heavy cream
0.5 cup peanut butter
1 tbl spoon honey
1 KitKat Chunky Bar for decorating
Prepare the cake mix batter according to the instructions on the box. Split the batter in 2 or 3 portions depending on how many layers you want to bake.
I went for 2 layers. The baking time in a 9 inch pan was about 24 minutes at 325°F.
Let the layers cool off completely before starting to assemble the cakes.
Whip the heavy cream until fluffy. But be careful otherwise you have homemade butter. Chop up 2 KitKats and fold them under the whipped cream.
Spread half the raspberry jelly on each layer of cake. Then spread a good amount of whipped cream on the bottom layer (on top of the jelly).
Keep enough cream frosting to cover th whole cake. Stack the second layer of cake on the bottom one. The jelly should be face down.
Now use the remaining cream frosting to cover the rest of the cake. Let the cake rest in the fridge for a few hours to cool down before adding the peanut butter frosting.
For the peanut butter frosting you add all ingredients in a small saucepan and heat the mix on the stove. Watch the mix carefully as it needs to be stirred continuously.
If all ingredients are combined well and texture is smooth let the frosting cool for a little while before pouring it onto the cake. Let the frosting run down the sides for a rustic look.
Place the cake back in the fridge to let cool down completely before adding chopped KitKat on top.
this recipe has been shared at the Hearth & Soul Hop