Gimme a Break–Kit Kat Kake
Kit Kat Kake
Day 3 of our tribute to Halloween leftovers begs the questions…What does this cake want to be when it grows up???? Is it a cake? Is it a bread? Is it “refrigerator surprise?” What???????
Let me ‘splain….
Halloween usually has loads of chocolate for the little spooks and witches, and our house is no exception. Our chocolate of choice are the melt-in-your-mouth chocolatey Kit Kat bars. Truth be told…we’re amazed we had any left over. They are a total fav in our house to eat (along with frozen Reese’s cups). Kit Kat is the one candy that has to be purchased immediately before the doorbell starts ringing on Halloween Night – or they will be GONE before the first ding-dong. Don’t you just love their crunchy goodness and catchy jingle? [gotta stop thinking about them!] Like we said…amazed they were still around to bake with.
Anyway…after goblin night, hanging around in our foyer were Kit Kat bars, Reese’s cups and just below on the floor was the (melty-looking) carved pumpkin. So naturally, we thought…Peanut butter – Yum. Pumpkin – Yum. Kit Kat – Double Yum. The old Reese’s cup “accidental invention” commercials came to mind and we thought… Anybody ever eaten pumpkin, peanut butter and chocolate together? The “nope’s” had it, so we decided to fore-go our Kit Kat post-Halloween eating spree to devise a Kit Kat creation using those two other important Halloween elements…PB & Pumpkin!
The result: This Kit Kat Kake is uber moist, not sickening sweet, and is just itching to be dotted with dark chocolate chips when it’s hot (so they get kind of melty). We used canned pumpkin because fresh pumpkin tends to be a little bit too liquidy and we didn’t want to have a dense cake. This luscious Kit Kat Kake would be great as muffins or cupcakes, but [oops]…the remaining leftover Kit Kat bars had mysteriously disappeared, so we couldn’t make anything else! Well, hope you’ll try a piece with a cuppa or for the kidlets as an after-school snack…and you could try to convince yourself that it’s healthy because of the vegetable (pumpkin) in it (?) Ok, that’s a stretch, but it’s totally yummy and the kidlets are gonna love you for thinking of it!
Ciao for Now!
V & K
PS – Last, but certainly not least…stay tuned for the 4th and final No Trick After-Halloween Treats…Reeses Whoopie Pieces.
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Kit Kat Kake
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin
- 4 tbsp peanut butter
- 1/4 cup vegetable oil
- 2 eggs, unbeaten
- 2 cups sifted flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup water
- 20 Mini Kit Kat bars (10 packages of 2 bars), cut in small pieces.
- OPTIONAL: Handful of chocolate, butterscotch or peanut butter morsels
- Preheat oven to 300 degrees.
- Grease either 1 regular 9×5 loaf pan or four mini loaf pans.
- Combine sugar, brown sugar, peanut butter, pumpkin, oil, and eggs. Using the paddle attachment, blend on low setting until well combined.
- In a separate bowl, sift together flour, baking soda, and salt. Then combine with sugar and pumpkin mixture.
- Add water. Mix well.
- With a spoon or spatula, fold in your cut-up Kit Kat pieces.
- OPTIONAL: Stir in a handful of either chocolate, butterscotch or peanut butter morsels using a spoon.
- Fill each loaf pan to half full with batter.
- Bake for 60 to 70 minutes. Bread is ready when golden brown and a knife can be cleanly removed.
- Let cool for 10 minutes in the pan. Then, remove carefully from the pan and place on a cooling rack.