Christmas Kit Kat Cake with Eggland’s Best {GIVEAWAY}

One of my family’s favorite cakes is what is commonly referred to now as the “Kit Kat Cake” or the “Candy Cake”. I made my first one for my daughter’s 10th birthday and it was a huge success. And delicious! I have wanted to make a Christmas version and the 2013 Eggland’s Best Holiday Dessert Recipe Exchange gave me the perfect opportunity! Plus, my husband needed a cake to take to work, so I could make the cake, and pass the calories on to other people. I’m thoughtful like that 🙂 

You may have seen that I often use Eggland’s Best eggs in my recipes…like this Biscuit Breakfast Casserole or these Baked Bacon and Eggs. They are my brand of choice because they have 25% less saturated fat than ordinary eggs and contain more vitamins D, E, and B12, and more nutrients like omega-3 and lutein. 

And I’ve never done a side by side comparison to other brands, but look how yellow and pretty they are! (Okay, that’s not really a reason to use them, but hey, it’s an observation!)
Speaking of pretty, does anything scream the holidays like red and green?! I’ve changed the cake recipe up a bit, and from what my husband’s coworkers said…it was delicious! (and the batter was amazing)
Those spatulas work great at getting every last bit of batter out of the bowl. And into the cake pans. Absolutely not into my mouth. *ahem*

Chocolate Vanilla Christmas Cake

1 package devil’s food cake mix (without pudding in the mix)
1 small box instant vanilla pudding mix (sugar free/fat free is fine)
1 cup vanilla yogurt
1/2 cup canola oil
4 Eggland’s Best eggs, beaten
1/2 cup coffee

1/2-1 teaspoon cinnamon (optional)

For decorating – 
frosting of choice
10 regular size Kit Kat bars
Red and Green M and M’s (regular and mini’s)
    *any candy you like…I think the peanut butter M and M’s or the Mint would be really good too!
  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine the cake and pudding mixes, yogurt, oil, beaten eggs and coffee.
  • Beat at medium speed for 2 minutes.
  • Pour batter into two greased and floured cake pans. (or pan of choice)
  • Bake for suggested time on back of cake mix box for the size pan you are using, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
  • Allow cake to cool in pan for about 10 minutes, then invert onto cooling rack to cool completely before icing.

Once the layers are cooled, ice with desired icing. I like to use chocolate, so that you do not get a different color peeking through the Kit Kat bars, but use what you like. For this particular cake, I used Hershey’s Special Dark canned frosting, (however, I’ve since discovered this frosting and it is amazing.) After frosting the cake, place Kit Kat sticks all around the outside of the cake. It works best to break the bars into doubles or triple sticks instead of using singles. The bars will stick to the frosting, and you can place a ribbon around the outside to reinforce the bars and just ensure they don’t fall. I haven’t had this happen, but it could if your icing started to melt. Once the Kit Kat bars are in place, pour your candy over the top, lightly pressing down. I like to use regular M&M’s and mini’s to fill in any gaps. SO MUCH CHOCOLATE, but OH SO GOOD!

{Disclaimer right here!} Eggland’s Best was oh so awesome to send me this great package of goodies (minus the 18 count carton of EB eggs. I buy those at Sam’s Club!)
GIVEAWAY INFO – They are also graciously supplying one Makin’ it Mo’Betta reader with an EB goody bag including an EB spatula, tote, whisk, bowl scraper, plush egg, and coupon for a free dozen of Eggland’s Best eggs! (shipping only available to U.S. residents). Just leave me a comment letting me know you would like to be entered into the giveaway. And if you would like to share your favorite recipe using eggs, that would be awesome too…leave it as a separate comment and you will have an extra entry into the giveaway! Giveaway ends midnight 12/18/13 EST. 

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