Bark is one of those things that’s hard to get wrong. Even if the chocolate is too soft and mixes between the layers a bit it’s still tasty and pretty! It’s easy to make and the only difference with this recipe is adding some cake mix in with the chocolate! That’s it, more or less, it’s up to you!
Cake Batter & Sprinkles Bark
- 10 oz dark chocolate
- 20 oz guittard white vanilla apeels
- 6 Tbsp cake mix
- Melt dark chocolate either in the microwave or a double boiler.
- Mix in 2 Tbsp of the cake mix until there are no lumps.
- You'll probably need to reheat it a bit so it's not so thick.
- Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire.
- Let cool until dull
- Melt the while chocolate.
- Whisk in the rest of the cake mix slowly, stirring well until no lumps remain.
- Pour white chocolate on top.
- Sprinkle on sprinkles.
- Once it set, break into chunks.
If you have a hard time spreading the bark or if the two layers are getting too mixed try this tutorial (homemade andes mints)[riview showtitle=always id=64 name=parties tags=cake-batter-sprinkles-party size=150x150 lightbox=0]
JOIN MY NEWSLETTER!
Become an insider and receive this FREE Maple Icing Recipe (not seen on the blog!)
what is it guittard white vanilla apeels?
you can use any white chocolate melting disks, the guittards is just the brand I like.
I’m a little confused. The recipe calls for a total of 6 tsp of cake mix. You then want 2 Tbsp mixed into the dark chocolate, which would be all the cake mix. But then the cake mix is supposed to be mixed in with the white chocolate…?
I am so sorry about that! it’s actually 6 Tbsp of cake mix, 2 Tbsp in the dark chocolate and 4 Tbsp in the white chocolate.