There are times when I feel like baking something complicated, like this. I spend hours researching what kind of impressive dessert I will make, gathering the ingredients, and creating my masterpiece. In the end I look at it with pride. I am often surprised that I can successfully execute some of the recipes I try. That is not to say there are not failures. Believe me, there are more failures than I’d like to admit. And when I fail I often lose confidence. The first time I made ice cream was a total fail. My first attempt ended up being scrambled eggs and never made it to the ice cream maker. My second attempt did make it to the ice cream maker but it never got hard. Fail x2. And this was all in 1 day. But I tried again and I am 2 for 2 in ice cream making since then.
But sometimes I just don’t want to spend 4 hours on 1 cake. Or, I don’t want to go searching for special ingredients. Sometimes I just want simple. And sometimes, simple tastes just as good as complicated. And that is what counts. This is one of those simple recipes that are surprisingly good. How can something so simple be so good? I don’t know, but i’m not about to complain!!
Total sidenote, but I just want to brag for a minute. See that purple plate in the picture above? Guess how much I paid for that plate? A penny! Can you believe that? I bought 2 plates for 1 penny each at Sur La Table a couple weeks ago. Can you believe that?
6 ounces milk chocolate
12 ounces white chocolate
3 teaspoons yellow cake mix
sprinkles of your choice
Start by melting the milk chocolate in a double boiler. Line a baking sheet with parchment paper and pour chocolate on it. Use an offset spatula to spread it out to your desired thickness. Place it in the freezer for 20 minutes. Melt the white chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes; or until it thickens. Take the milk chocolate layer out of the freezer and pour the white chocolate on top. Sprinkle with sprinkles. Freeze for an additional 20 minutes. Break into chunks and keep refrigerated.
Source: How Sweet it is