Cake Batter Sprinkles Fudge Recipes

Steps:

• Line an 8-in. square pan with foil or parchment; grease foil lightly. In a large heavy saucepan, cook and stir milk, baking chips, butter and salt over low heat until smooth. Remove from heat; stir in cake mix until dissolved. Spread into prepared pan; top with sprinkles. Refrigerate, covered, until firm, about 2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• * Stir cake mix and powdered sugar in microwave safe bowl.
• * Cut butter into small pieces and put in bowl.
• * Microwave on high for 2 minutes.
• * Stir until well mixed. If it is too thick to stir, add 1/2 tsp milk at a time until it is well mixed (should be thick but stirrable).
• * Add sprinkles, if desired. But do it quickly as they will melt in the hot batter.
• * Spread in a greased 8x8 pan. Refrigerate for an hour to set. Cut and serve.

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
• In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
• To serve, top each serving with glaze and additional candy sprinkles.