When it comes to cake, I have a small confession that’s going to send bakers rolling: I like boxed cake mix! I do. It’s full of sugar and I always know what it’s going to taste like. That being said, I rarely used boxed mix for any of my sweet treats as I prefer to control the ingredients I’m putting into my batter.
So what’s a girl to do when she has a craving for the sweet stuff? I opted for something that wouldn’t go bad if I didn’t consume it in that short week-long window and could easily transport into the office to pawn off on my co-workers so I can stay true to my diet.
That’s when I thought I had invented cake batter bark! (Come to find out, there have been plenty before me to think up the same recipe!) But here is my version of a quick and easy sweet treat that you can keep in the freezer and pull out a sliver whenever the moment strikes. Yes, it really does taste like cake!
Cake Batter Bark
9 oz milk chocolate (I prefer milk, but dark would be lovely as well)
12 oz white chocolate
1 1/2 tablespoons vanilla cake mix
2 -3 tablespoons colored sprinkles or sparkling sugar
Melt the milk chocolate in a glass micro-safe bowl. If you prefer a double boiler, knock yourself out however the microwave is quick and easy.
Line a baking sheet with parchment paper and pour the silky milky mixture onto the baking pan. Spread out the chocolate until you have your desired layer. No need to make this layer smooth as you’ll be covering it with the white.
Pop into the freezer for 20 minutes or until fully solid.
Now, melt the white chocolate. Once you’ve got a silky smooth mixture free of chocolate lumps add the cake mix and stir until combined. Don’t worry, you can just seal the leftover cake mix back up and save it for cupcakes – you won’t even notice you lost any.
Let the white chocolate mixture set a few minutes until it has a chance to cool slightly and then pour over the milk layer. Smooth out carefully with a spatula and then jiggle back and forth until the layer is smooth. Add as many sprinkles as your heart desires and pop back in the fridge for another 20 minutes or so.
Now, break apart into “bark” and you can eat your cake!