Have a major sweet tooth? Well, then I have an answer for you: Cake Batter blondies! Cake batter blondies with homemade frosting are a delicious melt-in-your-mouth desert that will leave your sweet tooth more than satisfied.
Sometimes recipes are seasonal: take pumpkin pie or anything flavored with pumpkin, and you’ll automatically think fall.
Ginger bread cookies are usually reserved for the winter when Christmas comes around.
This recipe is one of my favorites not only because of the way they taste but because you can make them no matter the season.
It is also a fun recipe to make with a couple of your friends. By playing around with frosting and food coloring, you will be able to decorate the blondies for any season!
1 box of yellow (or funfetti) cake mix
1⁄4 cup of vegetable oil 1/3 to 1⁄4 cup of milk 1 egg 1⁄4 cup of sprinkles (if you are
using yellow cake mix, add these into your batter and mix)
1⁄2 cup of white chocolate chips
Frosting (see recipe for home- made frosting below)
Cooking Time: 25-30 minutes
This recipe makes about 15 to 20 blondies depending on the size of your pan (preferably 8×11 or
9×9) and how small you cut them into squares.
First, set the temperature on your oven to 350 degrees. Then spray your 8×11 or 9×9 pan with nonstick cooking spray. Combine the cake mix, vegetable oil, and egg in a large bowl. Then slowly add the milk. Slowly adding the milk to the batter is crucial because you want the bat- ter to remain as dense as possible.
Next, mix in your sprinkles, and white chocolate chips. Then, pour your batter into the pan, and make sure to spread to the edges. Bake for 25-30 minutes. While your blondies are baking, it is time to start making your frosting.
1⁄4 cup of margarine or butter, softened
2/3 tbsp milk 1 tsp vanilla 2 cups of powdered sugar
(more or less depending on how thick/runny you like it)
3-4 drops of food coloring (for example, use orange in fall and pink or red during Valentine’s Day)
Combine all ingredients with an electric mixer or by hand in a large bowl with a wooden spoon.
Next, put the frosting in the refrigerator, so that it stays cool and thick.
Now, back to your blondies. Once 25-30 minutes have passed, the edges of the blondies should be golden brown.
If the center is a little gooey, don’t fret – that’s how it’s supposed to be.
Allow them to cool for 30 minutes so that the center sets. Then, cut the blondies into squares of your desired size. Once 30 minutes have passed, you may cut your blondies, take your frosting out of the fridge and frost them.
Now it is time to eat!
Bonus Recipe: Cake Batter Dip
So you have some left over cake batter from your blondies – no worries! There is another yum- my dessert for you: cake batter dip.
Whether it is animal crackers, vanilla wafers or pretzels, cake bat- ter dip is the perfect accessory for any desert, and there are only three ingredients. The first is three table- spoons of the leftover cake mix. The second ingredient is two teaspoons of plain or vanilla yogurt. The last ingredient is one tablespoon of whipped cream.
After you have combined all of the ingredients into a small or medium-sized bowl, wisk the cake
mix and yogurt until smooth, then fold in the whipped cream. Refrigerate until you are ready to serve.
Blondies are a great choice for dessert, whether your blondies are for your Valentine or you are just looking for a fun party dessert to keep your guests’ stomachs happy.
This seasonally versatile recipe will always keep you wanting more and looking for any excuses to whip out your cake mix and start baking.