Last year I shared truffle recipes and the Cake Batter Truffles were one of the most popular. This tastes very similar and is even easier, if that's possible. Although it doesn't taste like fudge, more like cake batter candy, it looks a lot like it. I have not tried freezing this recipe, so I'm not sure if it will turn out or not, so I've only given refrigerator storage instructions.
Cake Batter Fudge
Source: very lightly adapted from a recipe by Sally's Baking Addiction
2 cups + 2 Tablespoons Supermoist white or yellow cake mix (or any brand white or yellow cake mix)
2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
1/4 cup milk
2/3 cup white chocolate chips
1/4 cup rainbow sprinkles
Spray an 8×8 baking pan with nonstick spray or butter. Set aside.
Mix together cake mix and powdered sugar in a large bowl. Add milk and butter (do not stir them in) and microwave for 2 minutes. Once done, immediately begin mixing everything together until the butter is fully melted. The batter will be very thick. Fold in white chocolate. Stir until almost fully incorporated then add sprinkles. Stir gently. You do not want the sprinkles to leak their color.
Spoon into prepared baking pan, making sure it is level and smooth at the top. Chill in the refrigerator for at least 2 hours.
Store in the refrigerator in a sealed container up to 10 days.
Additional Fudge Recipes from This Series:
Week 1 - Pumpkin Pie Fudge
Week 2 - Quick and Easy Rocky Road Fudge
Week 3 - Peanut Butter Fudge
Week 4 - Maple Walnut Fudge