Last week I was minding my own business scrolling through pintrest when I saw this pin labeled cake batter fudge. Whoa. Wait. Stop right there…does this say cake batter fudge? Recently I’ve become a fan of fudge ever since the icing and chocolate chips method was introduced to me…and recently I’ve been having fun with batter inspired dessert, because hey my kids would rather just lick the spoon and maybe if there wasn’t the whole salmonella thing I would too ;). I’m not gonna lie…I wanted to get up that moment and make some until I realized I was out of white chocolate chips…again. Why oh why can’t I have a never ending stash of baking supplies. So unfortunately I had to pin it to my board and go on with life without cake batter fudge.
Turns out there are several versions of this fudge, and after a few google searches I decided to try a version by Sally’s Baking Addiction. A few days and a trip to the store later I finally got the chance to make it. Most people bring things like watermelon, pasta, fruit salad or pie to a labor day cook out…but not me I brought cake batter fudge. My neighbors never complain, honestly if I would have brought santa cookies they probably wouldn’t have said much. They know I’m always working on something…and never mind trying it out.
So now I should probably tell you if it was any good huh. Well it was incredibly yummy, this is brilliant. It’s yummy and soft and tastes exactly like licking the batter minus the spoon and salmonella. Less dishes + less risk of death = good thing. Seriously you may want to go make some, asap. Like pack up the kids and go to the store to get white chocolate chips good. Oh and I should probably tell you…it was super easy. I know I say that a lot but really easy…if you can work a microwave your good.
Here’s what your going to need:
2 cups and 2 TBS 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)
1 can of icing (optional)
Step 1: line a 8×8 baking dish with foil, very lightly grease foil.
Step 2: In a large microwave safe bowl mix together cake mix and powdered sugar until completely blended. Add in milk and butter.
Step 3: Microwave for 2 minutes. You butter should be almost completely melted, if not stick it in for a bit more.
Step 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.
Step 5: Pour (more like drop) you fudge batter in you foiled lined dish, smooth out with spatula. I like to use a piece of wax paper and icing smoother to get it nice and smooth and level.
Step 6: Add sprinkles on top. If your icing these you can skip these steps and sprinkle after.
Step 7: Let chill for up 30-60 minutes. Then lift foil out pull back, add icing and sprinkles if doing so, and cut into 1inch squares.
**The chill time will depend on how stiff you like your fudge. I actually made two batched of this and left one in for about 40 minute and one for over an hour. The first batch was soft and yet still cut and servable…kinda melt in your mouth like. The second was more stiff and traditional fudge like.**
What’s that you want a bite? Go ahead. Lick the screen. I won’t tell.
Now my head if swirling with other birthday cake ideas. Why can’t I have an endless baking supply pantry and an extra 24 hours in a day? BTW incase your wondering that’s what I want for my birthday…just saying. :)
Oh, and if birthday cake fudge isn’t your thing…why not try some strawberry shortcake fudge?
Ingredients
- 2 cups and 2 TBS 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)
- 1 can of icing (optional)
Instructions
- line a 8x8 baking dish with foil, very lightly grease foil.
- In a large microwave safe bowl mix together cake mix and powdered sugar until completely blended. Add in milk and butter.
- Microwave for 2 minutes. You butter should be almost completely melted, if not stick it in for a bit more.
- 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.
- Pour (more like drop) you fudge batter in you foiled lined dish, smooth out with spatula. I like to use a piece of wax paper and icing smoother to get it nice and smooth and level.
- Add sprinkles on top. If your icing these you can skip these steps and sprinkle after.
- Let chill for up 30-60 minutes. Then lift foil out pull back, add icing and sprinkles if doing so, and cut into 1inch squares.
- **The chill time will depend on how stiff you like your fudge. I actually made two batched of this and left one in for about 40 minute and one for over an hour. The first batch was soft and yet still cut and servable…kinda melt in your mouth like. The second was more stiff and traditional fudge like.**
white chocolate is a no no in this house. made the same recipe with plain chocoloate cake mix and toll house chips w/jimmies. boy does this work!!!!!
just curious why no white choc? :)
Yay!! Gonna try this with chocolate! We don’t do white chocolate either. I’m so excited to add these little bites to my daughters birthday party!
Want to try this!! Yummy. Do you need to keep this refridgerrated, and if not how long do you think it will keep?
Hi… if we do not lke working with mix… what do you advice… (amount of cake already baked)…
thk U ;-)
graziella
I thought of a bright (!) idea! How about use the “funfetti” cake mix, and you’ll have sprinkles in your fudge, also! I don’t think it would change anything……..it’s normal cake batter with sprinkles in it, right?!
That’s what I use!!!!
White fudge is great and the perfect backdrop for colorful sprinkles! So simple but so pretty at the same time! Thanks for sharing these! : )
So it is ok to use funfetti cake mix for these?!?
Absolutely!
How much does one batch make? What size pan do you put it in?
I used an 8X8 inch pan, servings will depend on how it is cut. Would result in 64 small servings if you cut it in 1×1 inch pieces. :)
This looks awesome! I’m totally making this today ! I am wondering about where to store it once it’s set…does it need to stay in the fridge? If so, does it get too hard or is it still good ? Thanks a bunch…hubby will be thrilled! ;)
OH MY GOODNESS!!!!!! I just threw these together …. INSANELY EASY …and the taste is ridiculously yummy!!!! Like you said…just like licking the spoon but without the raw egg…so good! I just put them iin tthe fridge and I’m dying to see what the texture is but the taste is super yummy!
Can this be done with actual CHOCOLATE?? I loath the taste of white chocolate but I’m wondering if using dark chocolate and making a chocolate version would yield the same results (since white chocolate really isn’t chocolate at all). Just wondering if anything else would need to be done to get excellent results! Insure hope so because chocolate fudge is one of our favorites! Thank you!
I just saw a previous post answering my question! Thanks
Just tried this & my “fudge” is really buttery….like the butter is literally seeping out of the batter….did I do something wrong ?? Plus my batter is cracking looks like it will fall apart…help !
when its all fudge your suppose to put it in the freezer for a bit then cut it into squares. 0//o//0 i hope i helped you.