To me, the most obvious answer is to scoop out some of the yellow crumbs and stir in just a dash of water to create Yellow Cake Batter Dip, which can easily be eaten with a spoon (perhaps the one you used to stir) or better yet, animal crackers or graham sticks. However, this often leads to eating the entire contents of said cake mix box, because once you have tried this easy and surprisingly tasting dip, you will want to make more and more. And although eating an entire box of cake is not the same (or as bad) as eating an entire actual cake, it is possibly going to derail your weight loss efforts and will most definitely cause a massive stomach ache. Don’t ask me how I know this!!!
So to prevent future you from ingesting way too much cake mix in one sitting, I have another recipe option that lends itself to better portion control…sort of!
You may be wondering to yourself, why I have leftover cake mix. It is because I find this Cake Batter Puppy Chow to be so festive and wonderful that I have already made it three times since March.
So when I was left with a little extra mix, I found the PERFECT new recipe to try…
This recipe is Super Duper Unbelievably Amazing. It is easy to make and even easier to eat. The BOY is already a big fan, and this may be my new all time favorite treat…although I am loving what is left in my freezer of these guys!
If you were to tell me your mouth isn’t watering right now, I wouldn’t believe you! Even this ugly guy looks appealing enough to lick the computer screen!
So I know you are asking yourself…what are these things???
Get ready to SAVE or LIKE this recipe immediately! These sweet treats are white chocolate covered balls of cakey goodness!
Does life get any better than that??? As previously discussed, my chocolate dipping skills leave much to be desired, and I thought these were the perfect example of my creative use of white chocolate.
In this case, it wasn’t totally my fault. My chocolate started getting hard creating an extra thick layer and making it challenging to dip the cake balls. Hence, the not so cute guys, but no worries…they all taste just as incredible as they look.
Next time, I will definitely use almond bark for easy dipping and a smoother finish. But for this time around, I will store the rest of these guys (the ones the BOY didn’t get his hands on) in the freezer until tomorrow where they will star along with the Thin Mint Truffles in a fun celebration at work.
Looking for more cake mix ideas??? Check out Fun with Cake Mixes (part 1)
On a truffle kick like me??? These Mint Chocolate Thin Mint Truffles are exactly what you need!
Recipe created by The Girl Who Ate Everything (NO modifications needed)
1 ½ cups flour
1 cup yellow cake mix
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles
16 ounces (8 squares) almond bark (or white candy melts)
4 Tablespoons yellow cake mix
Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.