Cake Batter Fudge

I had to try this recipe when I saw it.  It involves sprinkles, so I knew my girls would enjoy making it with me 😉
I know this last week before Christmas can seem hectic, so this is a great last minute Christmas treat to make, it comes together so fast.  I’m not sure where it originally came from, I’ve seen it around the web quite a bit.  I adapted the recipe to use a full cake mix so there isn’t any waste.  I was shocked how much this tastes like cake batter.  I added it to our candy boxes this year that we give out to family and a few friends, I think the kids especially will like it.

CAKE BATTER FUDGE
1 box white cake mix (should be about 3 1/2 cups, mine was 16.25 oz)
3 cups powdered sugar
12 T (1 1/2 sticks) unsalted butter, cut in pieces
6 T milk
1 cup white chocolate chips
1/2 cup sprinkles (I used rainbow jimmies, but you could really use whatever you like)

Mix the cake mix and powdered sugar together in a large bowl.
Add milk and butter but don’t mix in.
Microwave on high for 2 minutes then immediately mix everything together until well combined with a wooden spoon.
Fold in the white chocolate chips and sprinkles gently.
Spread in a greased 9 by 13 inch pan, smoothing the top.  Sprinkle some additional sprinkles on the top, pressing slightly to adhere.
Chill for at least a couple of hours in the fridge, then cut in squares.
Store well wrapped in the fridge.

Cake Batter Fudge

Ingredients

  • 1 box white cake mix (should be about 3 1/2 cups, mine was 16.25 oz)
  • 3 cups powdered sugar
  • 12 T (1 1/2 sticks) unsalted butter, cut in pieces
  • 6 T milk
  • 1 cup white chocolate chips
  • 1/2 cup sprinkles (I used rainbow jimmies, but you could really use whatever you like)

Instructions

  • Mix the cake mix and powdered sugar together in a large bowl.
  • Add milk and butter but don't mix in.
  • Microwave on high for 2 minutes then immediately mix everything together until well combined with a wooden spoon.
  • Fold in the white chocolate chips and sprinkles gently.
  • Spread in a greased 9 by 13 inch pan, smoothing the top. Sprinkle some additional sprinkles on the top, pressing slightly to adhere.
  • Chill for at least a couple of hours in the fridge, then cut in squares.
  • Store well wrapped in the fridge.
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    Comments

    1. Love the cake batter, really tastes like it

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