The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Birthday Cake, in fudge form!

Blaise Doubman

I will never forget the first time I tried “Cold Stone Creamery”and fell in love with their cake batter ice cream! I did not know anyone else liked the taste of yellow cake batter other then me! Sometimes my cousins and I would sneak into my Grandma Barbra’s pantry and steal a box of dry yellow cake mix and eat it! It was super delicious. I always thought maybe my cousins and I were somewhat weirdoes until my experience at Cold Stone! They offered cake batter flavored ice cream so I know if they are offering that Nationally, there is something to be said about other people craving it than just me. I trace my obsession with it back to when I was younger and a yellow cake with chocolate frosting would more often times than not, be in my Grandma Barbra’s kitchen somewhere. It was her favorite cake so she made it a lot.

The recipe I am sharing here with you today tastes just like the yellow cake you remember from childhood! This recipe even calls for a dry yellow cake mix! How perfect would this recipe be for a Birthday party? Trust me, it gets people talking, that is for sure! With only 4 ingredients, try this recipe with your kids! I am a big supporter of getting kids into the kitchen. I have to warn you though, this recipe is so good, you may have trouble in getting them to leave the kitchen! The sprinkles here are really necessary for the overall look and taste of the fudge. If, however you do not like sprinkles, leave them out.

Birthday Cake Fudge

1 can sweetened condensed milk

1/2 cup dry yellow cake mix

2 cups white chocolate chips 

1/2 cup sprinkles

Start by lining a 9-inch square pan with aluminum foil. Spray lightly with non-stick cooking spray.

In a large bowl combine the sweetened condensed milk and the dry yellow cake mix.

Melt the white chocolate chips in a medium sized microwave safe bowl in the microwave on high for 1 minute. Remove, stir and microwave an additional 15 seconds, stirring until completely melted.

Pour the white chocolate into the sweetened condensed milk and dry cake mixture and stir until combined. This will take a little effort because at first it will appear it will not work but it will. Keep stirring until smooth and thick.

Stir in 1/4 cup of the sprinkles.

Pour mixture into prepared pan and smooth out the top.

Sprinkle evenly with the remaining 1/4 cup sprinkles and pat them down slightly.

Cover with aluminum foil and refrigerate for at least 2 hours before removing, cutting and serving.

Ask and Answer: Linda Johnson of New Castle would like to know if chili could be used as “coney” sauce on a coney dog. Absolutely, yes! Sometimes with my leftover chili, that is how I will eat it! Served on top of a warm hotdog and served with a cold potato or pasta salad.