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Recipes » dessert » candy » Easy Cake Batter Fudge

Easy Cake Batter Fudge

By Kate Morgan Jackson

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Oh, this fudge.  I have to admit, when I first made it, I was thinking the whole time that while I knew it was going to be addicitively scrumptious (because, FUDGE), it also fell into the category of other, well, down-market items I have been known to serve my innocent family.  Frito Chili Pie, for example.  But hey, we can’t do fine dining all the time, right?  And, it’s cake batter fudge!  But as it turns out, later in the day I got some indisputable proof that my humble cake batter fudge was a little bit more upscale than I had been giving it credit for.

First the fudge itself.  You want a box of white cake mix (I used Betty Crocker Supermoist), some confectioner’s sugar, some butter, some milk and of course the sprinkles.  Sprinkles make everything happier.  Dump 2 cups of cake mix, 2 cups of confectioner’s sugar and 1/2 stick of butter into a microwave safe bowl and nuke it for 2 minutes.  Now add the milk and stir it until it comes together.  You’ll know it is the right consistency when the fudge pulls away from the side of bowl when you stir it – if it is not doing this once it is mixed up, add more cake batter mix and confectioner’s sugar by the tablespoonful until it does.

Now line an 8×8 inch baking pan with nonstick foil, spoon in the fudge, and press it until it covers the pan.  Scatter on a generous handful of sprinkles and press them down onto the top of the fudge.  Pop it in the fridge and wait an excruciatingly long hour until it is set, and then cut it into squares.

It is a sprinkly-sweet mouthful of cake batter deliciousness.  it’s like licking the bowl, only better.  It’s the best kind of ridiculous.  But I still wasn’t totally confident about it until later in the day, when THIS happened.

One of the best parts of my foodie-ish life is that I have made dear friends of actual highly trained spectacular real-life chefs.  Aside from being all-around delightful fun to be around, they are also my culinary heroes, and the day I was making my fudge, I happened to be hanging out with both of them that afternoon.  And I had happened to mention that I was making cake batter fudge on my Facebook page.

BRING THE FUDGE, said my friend Christine, who is a cookbook author and is about to open what will probably be one of the hottest restaurants in my area in a few weeks.

Gulp.  Bring my low-end fudge?  I mentioned that it was low-end fudge.

BRING THE FUDGE, she said.  So I brought the fudge, artfully stacked on a plastic disposable plate because I figured I was already so far gone, a plastic plate seemed appropriate.  And when I got there, not only was Christine there, but so was Adam, who is my other rock-star-of-a-chef friend, and the genius behind another hot ticket restaurant in the area.  My fudge and I started to tremble.

Well.  Adam happily ate at least three pieces. Enough said.  And Christine said, “A year round treat suitable for the finest trailer formica tables to the most polished mahagony. And the most important thing: it tastes like frosting.”

Let’s just say that me and my cake batter fudge are holding our heads high!

 

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Easy Cake Batter Fudge


  • Prep Time: 15 minutes
  • Cook Time: 2 minutes
  • Total Time: 17 minutes
  • Yield: 16 squares of fudge - the way I cut it, anyhow! 1x
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American
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Ingredients

  • 2 cups (NOT the whole box) of white cake mix. I use Better Crocker Super Moist
  • 2 cups confectioner’s sugar
  • 1/2 stick butter
  • 1/4 cup milk
  • Sprinkles!

Instructions

  1. Line an 8×8 inch pan with nonstick foil
  2. Put cake mix, sugar and butter in a microwave safe bowl. Microwave for 2 minutes.
  3. Add milk and stir until the fudge pulls away from the side of the bowl. If it’s not doing this after it’s combined, add more cake mix and sugar by the tablespoon-ful until it does.
  4. Press fudge into the pan. Top with sprinkles, pressing the sprinkles into the top of the fudge.
  5. Refrigerate for an hour, then remove and cut into squares.
1 square17725.1 g201.4 mg3.8 g2.1 g0 g35 g0.6 g0.7 g7.9 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on October 28, 2014

Last Post:
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  1. ColleenB. says

    October 29, 2014 at 8:24 am

    Looks Fantastic.
    Think of the possibilities of using different flavored cake mixes…………Chocolate, strawberry, etc.
    Thanks for sharing the recipe. Will be making this come this weekend.

    Reply
    • Kate says

      October 30, 2014 at 12:34 pm

      I KNOW! The vistas of potential fudge are boundless. :)

      Reply
  2. Katie says

    October 30, 2014 at 9:51 am

    Made these. Needed at least double the amount of milk, but they turned out delicious!

    Reply
    • Kate says

      October 30, 2014 at 12:33 pm

      Yay! I do think different cake mixes will call for different amounts of liquid, so yay you for figuring yours out! :)

      Reply
  3. breanna watson says

    February 26, 2015 at 10:47 am

    I made my fudge exactly as the recipe says and when I refrigerated it, it turned out kinda sticky not really as pretty as yours could you tell me what I may have done wrong?

    Reply
    • Kate says

      February 26, 2015 at 11:47 am

      Hi Breanna! Did the fudge pull away from the side of the bowl when you were stirring it? My guess is that you probably need to add a little more cake mix and sugar, just to get it a little thicker and less sticky. I hope you try it again! :)

      Reply
  4. hibz says

    March 22, 2015 at 2:48 pm

    Looks awesome and easy. Want to attempt this week -but I don’t have a microwave- any idea if it will work stove top (or if need be, in the oven)?

    Reply
    • Kate says

      March 22, 2015 at 6:17 pm

      Oh gosh. I don’t think the stovetop would work because I think that heat could be too direct – maybe the oven, but honestly I have never tested it that way so I can’t be sure! The microwave is basically getting the butter to melt and the sugar along with it – so maybe in the oven until the butter is melted? But again, I’m not sure. Sorry not to be more helpful! :/

      Reply
  5. Lettie says

    July 17, 2016 at 9:12 pm

    Posts like this brihtgen up my day. Thanks for taking the time.

    Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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