- 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
Iced Chocolate Bar Cake
INGREDIENTS
Iced Chocolate Bar Cake with
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
HOW TO PREPARE
Iced Chocolate Bar Cake with
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.
NUTRITIONAL INFORMATION
Iced Chocolate Bar Cake with
Iced Chocolate Bar Cake with
- Energy 425 (Kcal)
- Protein 5.9 (g)
- Carbohydrate 36 (g)
- Total Fat 29 (g)
REVIEWS
Iced Chocolate Bar Cake with
