Cake Batter Chocolate Bark. - courtesy of Pinterest.com

The secret ingredient here? It’s a spoonful of actual cake mix.

All you must do is whisk it well into the melted white chocolate.








And I didn’t want to just make white chocolate bark. This baby needed a little more personality. More spunk. More flavor. More richness. More calories. More reason to buy new bigger pants.

So I added a dark chocolate layer too.


Cake Batter Chocolate Bark
6 ounces high quality dark chocolate (I used Lindt 70%)
12 ounces high quality white chocolate (I used Lindt)
3 teaspoons yellow cake mix
sprinkles of your choice (at least 3 tablespoons worth or more)
Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.
Melt while chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.
Once set, break into chunks. Keep refrigerated.