Friday, April 29, 2011

Cake Batter Bark

I saw this recipe at the beginning of the year. I didn't make it until this month, though, and I'm posting it today because it's my birthday (eek, I'm 30!). What better recipe for a birthday than one involving cake batter?!

I vowed to my coworker I would make it and share with the department. I had been waiting for a special occasion, thinking it was fancy and involved. But then we had a rough patch at work last month - one of my coworkers had her gall bladder removed (she was admitted to the hospital on her birthday!), I unexpectedly missed a few days of work for the funeral of my grandmother, and our boss took a new job and moved away. This was all during our busiest month of the year, so to say we were stressed is a bit of an understatement.

This bark was just the thing to bring a little light back to our downtrodden souls. It was amazingly easy, very quick and was an absolute hit in the office. The only downsides? It's a tad expensive after you buy the bars of chocolate. It melts quickly - for our purposes at work, presentation was sacrificed for taste as we kept the bark in a bag in the fridge. And to be honest, maybe my "heaping 1.5 teaspoons of cake batter" wasn't heaping enough - the cake batter taste really didn't come through to me. But the sprinkles? Those were cute. And I'm a sucker for white chocolate, so this was a winner for me.

7 ounces good dark chocolate
12 ounces good white chocolate
1.5 heaping tsp.  yellow cake mix
Colored sprinkles

1. Melt the dark chocolate in the microwave, over a double burner, or over low flame. Spread thinly over parchment paper of a silpat. (I just used parchment paper on a cookie sheet.)

2. Cool in the freezer for 20 minutes.

3. Melt the white chocolate. Add the cake mix, stir well. Spread over the dark. (Do a little bit at a time because it will melt the chocolate and it won't look as pretty.)

4. Top with rainbow sprinkles. Freeze for 20 more minutes.

5. Break into pieces and keep in the refrigerator until you are ready to eat it.

P.S. I'll share what I did with the remainder of my cake mix in an upcoming post!

Source: Stephanie Cooks


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