Best Cake Mix Sprinkles Bark Recipes

Cake Batter Bark image

Provided by Hope Vaillancourt @MissHopie87

Categories Cakes

Number Of Ingredients 4

6 ounce(s) dark chocolate, high quality (example: lindt)
12 ounce(s) white chocolate, high quality (example: lindt)
4 teaspoon(s) yellow cake mix
3 tablespoon(s) sprinkles of your choice

Steps:

Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freezer for 20 minutes.
Melt white chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens).
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.

Sprinkles Cake image

Provided by Molly Yeh

Categories dessert

Time 50m

Yield one 3-layer 8-inch cake or 24 cupcakes

Number Of Ingredients 18

1 cup (2 sticks) unsalted butter, softened, plus more for the pans
2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups granulated sugar
4 large egg whites
1/4 cup flavorless oil
1 tablespoon imitation vanilla extract
1/2 teaspoon almond extract
3/4 cup whole milk
1/2 cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar or anything naturally colored)
1 3/4 cups (3 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons whole milk
1 1/2 teaspoons imitation vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon kosher salt

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside.
Whisk together the flour, cornstarch, baking powder and salt in a medium bowl.
In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts.
With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely.
For the frosting: Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy.

Chex Funfetti Cake Batter Buddies image

Provided by Six Sisters Stuff

Yield 4

Number Of Ingredients 5

5 cups Chex cereal (I used Rice Chex, but Corn Chex would work great!)
10 ounces (5 squares) vanilla flavored Almond Bark
1 1/2 cups Funfetti cake mix
1/2 cup powdered sugar
1 teaspoon vegetable shortening

Steps:

Melt Almond Bark according to package directions, adding vegetable shortening to thin it out.
Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal.
Mix gently with a large spoon or spatula. Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated.
Enjoy!