Thursday, December 30, 2010
Cake Batter Bark
Let's end 2010 with a bang, shall we?! THIS RECIPE IS UNREAL.
A have a little system to blogging, and basically at any given point I have 5-10 recipes photographed, edited, and ready to be blogged. When you see something on here I probably ate it 2-3 weeks ago. The truth behind this recipe? The chocolate is still on my fingers. Yes- literally. ::Runs off to wash hands::
I just made this for New Year's Eve and I am so excited to share this recipe with you that I CAN'T WAIT 2-3 weeks. I must share it now. This is, hands down, my new favorite "dessert" recipe. I will make this for everyone I know. I will make this for breakfast. I will make this for lunch. I will gain 30 pounds. And I will lick my fingers happily with every bite.
Make this- please, do. And don't worry about using a bit of cake mix and having a box left- you can still make the cake- it won't miss 1.5 teaspoons of the mix. Or make more bark. 'Cause that's my plan.
Source: Slightly adapted from How Sweet It Is
7 ounces good dark chocolate (I used Trader Joe's brand)
12 ounces good white chocolate (I used Ghirardelli)
1.5 heaping tsp. yellow bake mix
1- Melt the dark chocolate in the microwave, over a double burner, or over low flame. Spread thinly over parchment paper of a silpat.
2- Cool in the freezer for 20 minutes.
3- Melt the white chocolate. Add the cake mix, stir well. Spread over the dark. (Do a little bit at a time because it will melt the chocolate and it won't look as pretty.)
4- Top with rainbow sprinkles. Freeze for 20 more minutes.
5- Break into pieces and keep in the refrigerator until you are ready to eat it.