1. First, line a baking sheet with wax paper and set aside.
Microwave one bag of white chocolate chips in a microwave-safe
bowl for one minute. Remove, stir, then microwave for 30 more
seconds until smooth. Add 2 tablespoons of the cake mix and stir
until combined. Pour white chocolate into prepared baking sheet
and spread into a thin rectangle. Mine ended up being 9 by 13
inches. Freeze for 10 minutes or until hard.
2. In the bowl of a stand mixer, cream the butter and sugar
together until light and fluffy. Add in the 1 1/2 cups cake mix,
flour, milk, vanilla, almond extract, salt, and sprinkles and mix
3. Scoop the cake mix dough onto the white chocolate and spread
into an even layer with your fingers.
4. Melt the second bag of chocolate chips in the microwave as you
did with the first bag. Add in the remaining 2 tablespoons of cake
mix and stir until combined. Pour white chocolate over the cake
mix layer, spreading it out into an even layer. Sprinkle the top with
sprinkles and freeze until set--about 5 minutes.
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You can add this Cake Batter Truffle Bark recipe to your own private DesktopCookbook.