I am really getting sick of winter. And I know I’m not the only one. I mean, when the weatherman describes the forecast for the day as “not as brutal”, you know it’s been a rough couple of months.
Also, it’s not even good winter weather. If it’s going to be a snow day, for example, I better wake up to a beautiful white sparkly blanket covering the ground. Then I could at least go snowshoeing. This year, snow days have actually been nasty rain/ice/sleet/hail/snow days, which make even going to get a cup of coffee at Dunkin a pain.
But enough of my complaining. The worse the weather is outside, the more I want to spend time inside baking anyways. And if I can make something that uses ingredients I have around? All the better.
Two weeks ago I made Cake Batter Rice Krispie Treats. They only required half a cup of cake mix, which left me with a partial box of cake mix. After discovering mid-week that I could make single serve cakes in a bowl, I realized that a partial box of cake mix was actually a lot more dangerous to keep around than I expected.
So I had to find another use for partial packages of cake mix. I succeeded in that quest with Cake Batter Fudge. I found my recipe here, but it sounds like she found it elsewhere, so it’s been floating around the internet for free use, as I see it.
First, whisk together the cake mix and powdered sugar in a microwave safe bowl. I have exactly two pyrex bowls, and one was just barely big enough.
Then, cut the butter into four pieces and put it in. It will make satisfying little puffs of sugar. Pour in the milk as well.
Cake Batter Fudge
- 2 cups yellow cake mix
- 2 cups confectioner’s sugar
- 1/2 cup butter, cut into 4 pieces
- 1/4 cup milk
- 1/2 cup white chocolate chips
- 1/2 cup rainbow sprinkles
- Whisk together the cake mix and confectioner’s sugar in a microwave-safe bowl.
- Add the butter and milk.
- Microwave on high power for 2 minutes.
- Stir with a wooden spoon until blended.
- Add the white chocolate chips and stir until smooth.
- Add about half of the sprinkles and stir to combine.
- Spread into a 8×8 inch pan sprayed with cooking spray. Sprinkle with the remaining sprinkles and press them into the batter to secure them.
- Refrigerate, covered, until fudge is solid. Cut into 36 pieces.