This stuff is good. I’ve tried really hard to stay away from the boxed cake mixes, because I value being able to make things from scratch. But, I have to admit, I love the stuff. The flavors, the ease, the fluffiness…that cake powder has magical cake powers.
I’ve been thinking about making this for a while now, but hadn’t planned my exact execution of the idea, but with the Super Bowl on Sunday and me not planning ahead enough, I didn’t have much time and needed something to bring to the church Super Bowl party. So, as recipe invention normally happens in my kitchen, I just gathered some ingredients that sounded good and started throwing things together.
My first attempt was with white chocolate chips. I was trying to mimic the normal Puppy Chow, so I tried melting the white chocolate chips in a saucepan with butter. Don’t do that. The chocolate (yes, yes, I know it’s not really chocolate, but it says it on the package!) will seize and your heart will sink as you look over at the bag and realize you don’t have enough left for another batch.
But then I remembered I had Almond Bark. Glorious cake-pop-coating, pretzel-drizzling, Oreo-Truffle-covering goodness. And their packaging clearly states that butter is not to be added. Apparently I need blunt warnings like that. My brain has way too much going on to remember things like not adding butter to white chocolate. I’m busy thinking about baby moose jumping through sprinklers and our future gender-reveal party for our not-yet-existent child.
Anyways…I suggest adding a teaspoon or so of shortening to your Almond Bark. I didn’t have any in the house and it worked just fine, but I think thinning the coating out a bit could have made for a more even coating on the cereal. Just my two cents.
Cake Batter Puppy Chow
Makes 5 cups
- 5 cups Chex cereal (I prefer the Rice Chex)
- 10 oz (5 squares) vanilla flavored Almond Bark
- 1 1/2 cups yellow cake mix
- 1/2 cup powdered sugar
- vegetable shortening, optional
Tip – The above method worked just fine for me, but some people are having trouble with the Chex and Almond Bark clumping together. Try thinning out the Almond Bark a little with shortening and mixing the Chex with the melted Almond Bark before coating with the cake mix and powdered sugar.