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Cake Batter Fudge

A delightful no-bake treat combining creamy white chocolate and the nostalgic flavor of cake batter, perfect for any occasion!
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Fudge Base
  • 1 14 oz can sweetened condensed milk Recommend Eagle Brand for richness.
  • 1/2 cup yellow cake mix Any store brand will do.
  • 2 cups white chocolate chips Ghirardelli recommended for creamy texture.
  • 1/2 cup sprinkles Optional, but highly recommended!

Method
 

Preparation
  1. In a large mixing bowl, pour the sweetened condensed milk and yellow cake mix. Stir thoroughly to ensure there are no lumps.
  2. Add white chocolate chips, and microwave the mixture for 1 minute. Stir well to combine.
  3. If the chips aren’t fully melted, return to the microwave in 30-second increments, stirring after each, until completely smooth.
  4. Once the chocolate is melted and smooth, gently fold in the sprinkles.
  5. Scoop the mixture into an aluminum foil-lined 8"x8" baking dish. Spread it out evenly. Top with additional sprinkles if desired.
  6. Refrigerate for at least 2 hours or until fully set.
  7. Once firm, remove from the dish by lifting the foil. Cut into 1” squares and serve.

Notes

Store leftover fudge in an airtight container in the fridge for 1-2 weeks. For longer storage, freeze for up to 3 months.