Birthday coming up? This vanilla chocolate cake is sure to make an impression.
Firstly, it’s incredibly easy #winning.
Secondly, it looks the part.
Thirdly, it’s mouth-watering delicious!
Before we get started, it’s time to confess - this was originally meant to be a 97% Fat Free Vanilla Cake - only. Walking into The Reject Shop with my shopping list, I picked up the White Wings Vanilla cake mix, what I needed from the Betty Crocker range and ticked off my list as I went. All was going to plan until I spotted, from the corner of my eye, that bright red packaging of what turned out to be a huge family pack of Maltesers, for just $5!! Immediately, the shopping list went out the window as the chocoholic in me began to surface. The combination of vanilla sponge cake balanced with chocolate just sounded too good. It was time to get creative…
You can of course exclude these added chocolate features in your version, and skip step 5 below, but where’s the fun in that?!
- White Wings 97% fat free Vanilla Cake mix 555g
- 1 Egg
- Water – 250ml cake; 60ml – icing
- 1 x Maltesers family pack 250g
- 7 x full size KitKats (approximately, as some may break so it’s good to have extra to be on the safe side)
Utensils you’ll need:
Preheat oven to 160°C conventional or 140°C fan-forced. Grease a 6cm deep x 20cm round cake pan. Line the base with baking paper.
Place the cake mix, egg and water into a medium mixing bowl. Using a whisk or electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 3 minutes, scraping down sides of bowl occasionally. Pour the mixture into your prepared cake pan.
Pop your pan with the mixture into the oven and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Let stand for 10 minutes in the pan before turning onto a wire rack to cool completely. (If you’re in a hurry, pop the wire rack with cake onto a shelf in your fridge to let cool faster.) Once cooled, transfer your cake onto a plate or cake stand.
Place icing mix and water in a small mixing bowl. Using a whisk or electric mixer, beat on low speed for 30 seconds to combine. Increase speed to high and mix for 4 minutes, scraping down sides of bowl occasionally. Spread over cooled cake.
Now to the fun part….
Break your KitKat into individual fingers and carefully place around the sides of the cake, sticking them to the icing. When required, use a knife to cut the KitKat sides evenly, but this doesn’t have to be perfect, don’t worry.
To finish, slowly pour the Maltesers to cover the top of the cake.
And you’re done!
You can tie a ribbon around the base or use M&Ms instead for a pop of colour. Get creative! This one will definitely impress the kids or any chocolate lover you’re serving up to.
You are officially about to sugar crash…
Featured products bought at The Reject Shop:
- Betty Crocker utensils range – from $2
- White Wings Vanilla cake 555g - $2
- Maltesers 250g - $5