It would be hard to have a holiday without a festive red, white, and blue dessert.  So with a quick bit of time after this morning’s race and before this afternoon’s nap, I whipped up a holiday treat.  I found this holiday cake mix during our recent trip to Woodman’s, and I knew immediately that I would make 4th of July Cake Batter Blondies!

 

 

The BOY was thrilled to see a cake mix out on the counter and was curious to see what I would be making.

 

 

 

I only used 1/4 cup of milk before a nice thick dough formed.

 

 

I had full intentions of adding in the white chocolate chips as they totally make the blondies.  I’m not even a huge white chocolate fan, but I like the chip texture as you bite into these soft and chewy bars.  However, I totally forgot about them!  I didn’t want to pull all of the dough out of the baking pan to mix them in, so instead I sprinkled them across the top and pressed them in firmly so they would stick to the bars.

 

 

It’s definitely better than no chips at all!

 

 

I let these cool down while the BOY and I went upstairs for a nap.  It’s a good thing we set an alarm because I was out COLD!  I could have used another hour of sleep, but as I walked back downstairs, I was hit with the aroma of cake.  For a non-coffee drinker, this is even better!

 

 

Even with limited chocolate chips, these bars are light and delicious!

If you are brave enough to turn on your oven, they are perfect for your 4th of July celebration! 

 

 

 

And if not, then just stick with the multi-colored sprinkles that are perfect for EVERY DAY celebrations!

 

 

 

Cake Batter Blondies

From girl meets life.

Ingredients

1 box yellow cake mix

1/4 cup canola oil

1 egg, beaten

1/4 – 1/2 cup milk

1/4 cup rainbow sprinkles

1/2 cup white chocolate chips (optional)

 

Directions:

Preheat oven to 350 degrees. Combine the cake mix and sprinkles in a large bowl, then mix in the oil and egg. Add the milk slowly just until the batter is combined – you want it to remain as dense as possible. Place better in a greased 8×8 pan or 8-inch cake pan. Bake for 25-30 minutes or just until the edges turn golden. Let cool for 20 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.