Connolly Kitchen

Our family cookbook


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Cake Batter Fudge

cake batter fudge

Adapted Slightly from Make Bake Celebrate

Ingredients:
2 cups white or yellow cake mix
2 cups powdered sugar
1 stick butter cut into four pieces
1/4 cup milk
2/3 cup white chocolate chips
Sprinkles (optional)

Directions:
1. Line a 8×8 baking dish with foil, very lightly grease foil.
2. In a large microwave safe bowl mix together cake mix and powdered sugar until completely blended. Add in milk and butter.
3. Microwave for 2 minutes. You butter should be almost completely melted, if not stick it in for a bit more.
4. Stir together until blended, it will be a thick consistency. Then fold in your white chocolate chips. The hot batter will melt them as you stir. Be sure to keep stirring and folding until you can’t see any more chocolate chips.
5. Press the fudge batter in the foiled lined dish, smooth out with spatula.
6. Add sprinkles on top.
7. Let chill for up 30-60 minutes. Then lift foil out pull back, add icing and sprinkles if doing so, and cut into 1 inch squares.

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Cake Batter Buddies

cake batter buddies
Adapted from The Girl Who Ate Everything

Ingredients:
5 cups Rice Chex cereal
10 ounces (5 squares) vanilla flavored Almond Bark
3/4 cup yellow cake mix
1/4 cup powdered sugar
colored sprinkles
vegetable shortening, optional

Directions:
1.Pour 5 cups of Chex Cereal into a large bowl.
2.Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
3.Pour Almond Bark over cereal, stirring and folding until the cereal is completely covered. Generously shake sprinkles over mixture and fold them in as well. so they stick to the Almond Bark.
4.In a large bag or covered container such as Tupperware, put cake mix and powdered sugar and shake to mix evenly.
5.Pour the Almond Bark covered cereal into the large bag or container containing cake mix and powdered sugar. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.