Kitkat brownie cake

rich lus­cious lay­ers of choco­late brownie, choco­late cream and Kitkat.

Woman (UK) - - Easy Showstopper Desserts -

SERVES 16 PREP 35 MINS Plus COOL­ING COOK 20 MINS

✱ 2 x 415g packs Betty Crocker

Choco­late Fudge Brownie mix ✱ 6tbsp veg­etable oil ✱ 2 medium eggs ✱ 400g jar Lo­tus Bis­coff Bis­cuit Spread ✱ 16 x 2 fin­ger Kitkat Choco­late Cream ✱ 200g each milk choco­late and plain

choco­late, finely chopped ✱ 125ml dou­ble cream

✱ Choco­late-cov­ered raisins, to dec­o­rate

1 Heat the oven to 180°c, gas 4. grease four 25 x 10.5cm shal­low non-stick tins. make up both packs of the brownie mix with the oil, eggs and 150ml wa­ter. Di­vide be­tween tins and bake for 20 mins. cool.

2 For the choco­late cream, put both the choco­lates into a bowl with the cream. Heat in the mi­crowave on medium for 2 mins, check­ing ev­ery 30 secs, un­til melted.

3 Spread one layer of cake with one-third of the bis­cuit spread. Place an­other cake on top, spread with a third of the bis­cuit spread and top with half of the kitkats.

4 Top with an­other cake, spread with the re­main­ing bis­cuit spread and fin­ish with the fi­nal layer of cake. Spread the choco­late cream over the top and sides to cover. cut the re­main­ing kitkats in half length­ways. Pile on top of the cake with a few of the choco­late­cov­ered rasins. per serv­ing: 569 cals, 30g fat (11g sat­u­rated), 69g car­bo­hy­drates

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