INGREDIENTS

Iced Chocolate Bar Cake with

  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • 2.5 cups or 600 ml whipped cream
  • 2 bars KIT KAT Chunky
  • 1.5 tablespoons NESCAFÉ Instant Coffee dissolved with 2 tablespoons of hot water
NUTRITIONAL INFORMATION

Iced Chocolate Bar Cake with

Source: https://www.nestledessertsarabia.com/recipe-details/iced-chocolate-bar-cake/222

  • Energy 425 (Kcal)
  • Protein 5.9 (g)
  • Carbohydrate 36 (g)
  • Total Fat 29 (g)
HOW TO PREPARE

Iced Chocolate Bar Cake with

1
Combine Nestlé® Sweetened Condensed Milk and whipped cream in an electric mixer. Beat until thick and creamy.
2
Pour half of the mixture into foil lined 12cm x 23cm loaf pan. Place KIT KAT Chunky bars in the middle and freeze for ½ an hour.
3
Add NESCAFÉ Instant Coffee to the remaining cream mixture and mix until combined.
4
Take out the cake from the freezer. Spoon over the NESCAFÉ mixture, cover with cling film and freeze for at least 12 hours until set.
5
Cut into slices to serve.
REVIEWS

Iced Chocolate Bar Cake with

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