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
6 oz. semisweet chocolate
12 oz. white chocolate
2 tsp white or yellow dry cake mix (heat treated*)
3 Tbsp sprinkles
- 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.
- 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.
- 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.