Do you hear that?
It’s 9pm on a Friday night, my girls are in bed, my husband is at work and I am watching the season finale of Revenge for the bazillionth time. I made myself a big glass of sweet tea, grabbed my favorite fuzzy afghan and set up camp on my couch.
I’m not baking like a crazy person, I’m not making lists of last-minute things I need to do for an upcoming event, and I’m not even stressing about my messier-than-normal house.
And, it’s awesome.
May was a wonderfully busy month. Our family had tons to celebrate and it was a lot of fun, but holy cow was it exhausting. I would like to officially thank my husband for not only putting up with me but for not looking at me like I need to be institutionalized…a look I am all too familiar with when it comes to event planning. He actually helps me quite a bit when I get into my “get-it-done” mode…but I’m not exactly sure if he’s just being helpful or just afraid of me? I’m sure I must be a scary sight. You know in the Twilight movies, when the vampires move at their speed instead of human-speed? That’s what I feel like.
Ok, now I’m really not sure how to segway from vampires to cake batter fudge, so I’ll just do it.
Cake batter fudge is exactly what it sounds like – it’s a no-bake “fudge” made from cake batter. And butter. And sprinkles.
It’s sweet and rich and so, so rich. The kids loved it, and I think you will, too.
Give it a try and let me know what you think. Now, back to my guilty-pleasure TV and sweet tea. Here’s to a peaceful and relaxing month of June!
4 cups yellow cake mix (I always prefer Duncan Hines)
4 cups powdered sugar
2 sticks (1 cup) butter, cut into 8 pieces
1/2 cup milk
1 cup white chocolate chips
1 cup sprinkles (I just used 1 container, it was less than 1 cup)
Spray a 9×13 baking pan with cooking spray, and set aside. In a large, microwaveable bowl, combine cake mix and powdered sugar. Then, pour the milk over the top of the dry ingredients. DO NOT stir. Add the 8 pieces of butter.
Microwave for 2 minutes. Immediately mix everything together. The batter will be very thick.
Fold in the white chocolate chips and sprinkles, and stir gently to combine. Pour mixture into prepared pan and smooth/level the top of the fudge. Add more sprinkles if desired.
Chill for at least one hour, then cut into small, bite-size pieces. Store in refrigerator, and enjoy!
Recipe source & inspiration: Culinary Chat via Sally’s Baking Addiction