Cake Batter Chocolate Bark

No matter how busy you are, I bet you have time to make this recipe today. Heck I had time to make it which says a lot if you’re been keeping up with my hectic life lately. It’s a fun layered chocolate bark with semisweet chocolate on the bottom and white chocolate on the top. (Said in a infomercial voice) but wait there’s more – dry cake mix was mixed into the white chocolate too and then loaded up with sprinkles! That is how you jazz up simple treats.

CAKE BATTER CHOCOLATE BARK

Ingredients:

6 oz. semisweet chocolate

12 oz. white chocolate

2 tsp white or yellow dry cake mix (heat treated*)

3 Tbsp sprinkles

Directions:

1. Melt chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. Smooth with a spatula to desired thickness. Place in freezer for 20 minutes.
2. Melt while chocolate. Whisk in cake mix, stirring well until no lumps remain. Let it set for 3 full minutes or at until slightly thickened). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.
3. Once set, break into chunks. Keep refrigerated.

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Adapted slightly from How Sweet It Is.