Chocolate Layer Cake
1 package devil’s food cake mix (without pudding in the mix)
1 small box instant chocolate pudding mix
1 cup plain non-fat yogurt (or sour cream)
1/2 cup canola oil
1/2 cup warm coffee
1 cup mini semisweet chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, mix together the cake and pudding mixes, yogurt, oil, beaten eggs and coffee.
- Stir in the chocolate chips and pour batter into two greased and floured cake pans. (or pan of choice!)
- Bake for suggested time on back of cake mix box, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Allow cake to cool in pan for about 20 minutes, then invert onto cooling rack to cool completely before icing.
- To assemble “Kit Kat” cake – frost cake as desired, then place full size Kit Kat bars all around the outside of the cake. My cake used 3 “king size” Kit Kats plus one “regular size”. I just broke the bars into singles (but I think leaving them as double sticks would be better) and stick them to the frosting on the cake.
- Once the cake is covered all around the sides with Kit Kat bars, you can cover the top in whatever you like. We used pretzel M&M’s and mini M&M’s. You could make this cake match whatever theme you are using, or Holiday, based on the color candy you use on top. It makes for such a cool presentation. I added ribbon around the cake, b/c that is what I had seen on Pinterest. I thought maybe the ribbon was needed to keep the Kit Kats from falling off, but we didn’t have any issue with that (it might happen if the frosting started to melt however).