Miss A Columnist

Linda Yao is a student at the University of Pennsylvania, in the beautiful city of Philadelphia. Having grown up amidst music and art classes, she has an appreciation for the aesthetic, including the art of food. In pursuit of her passion for food, she loves sampling the best foods her city has to offer and enjoying time in the kitchen, exploring healthy options for desserts and entrees. Her biggest food weakness? Everything sweet, but especially dark chocolate. She hopes to influence those around her by sharing the joys of a healthy lifestyle.

Summer Picnic Dessert: Cake Batter White Chocolate Fudge

The elusive sun is finally beginning to take on a consistent presence as the summer days begin to settle in, and for many families in America, that means it is once again the perfect season for those weekend picnics. Choosing the right selection of foods to serve at these picnics is one of the main ways to ensure that the desired ambiance is achieved for these special outdoor occasions.

Desserts can be especially tricky, as sticky fingers, melting chocolate and crumbling pastries do not complement images of outdoor relaxation well. This cake batter white chocolate fudge recipe from Sally’s Baking Addiction not only produces cute blocks of rainbow fudge, but it is also a quick and easy recipe for throwing together the perfect easy to pick up and enjoy “finger dessert” within minutes.

(Photo Credit: Linda Yao)

Photo Credit: Linda Yao

Ingredients

  • 2 cups + 2 Tbsp Betty Crocker Supermoist white or yellow cake mix (or any brand white or yellow cake mix)
  • 2 cups powdered sugar
  • 1/2 cup (1 stick) salted butter, cut into 4 pieces
  • 1/4 cup milk
  • 2/3 cup white chocolate chips
  • 1/2 cup rainbow sprinkles

Instructions

  1. Spray 8×8 baking pan with nonstick spray. Set aside.
  2. Mix together cake mix and powdered sugar in a large bowl. Add milk and butter (do not stir them in) and microwave for 2 minutes. Once done, immediately begin mixing everything together. The batter will be very thick. Fold in white chocolate and sprinkles. Stir gently. You do not want the sprinkles to leak their color.
  3. Spoon into prepared baking pan, making sure it is level and smooth at the top. Chill in the refrigerator for at least 2 hours. Cut into squares and enjoy.

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