Cake Batter Gooey Bars

• Vegetarian

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 1 tsp Almond extract
  • 1 box Confetti cake mix
  • 1 (16 oz pkg Powdered sugar
  • 1 cup Sprinkles, assorted

• Dairy

  • 1 cup Butter
  • 1 (8 oz pkg Cream cheese

Found on thedomesticrebel.com

Description

Ingredients

• FOR THE CRUST:
• 1 box confetti cake mix
• 1 egg
• ½ cup (1 stick) butter, melted
• FOR FILLING:
• 1 (8 oz) pkg cream cheese, softened to room temperature
• 3 eggs
• 1 tsp almond extract
• 1 (16 oz) pkg powdered sugar
• ½ cup (1 stick) butter, melted
• 1 cup assorted sprinkles
• 36 Birthday Cake Golden Oreos
• 4 Tbsp butter, melted
• 1 box (3.4 oz) French Vanilla instant pudding mix
• 1 cup milk
• ¼ cup dry Funfetti cake mix (just the dry powder)
• 4 cups Cool Whip (about 2 8-oz pkgs), divided
• About ½ cup sprinkles
• 6 oz milk (I used non-fat, but any kind works)
• 3 Tbsp white or Funfetti cake mix (just the dry mix)
• 1 Tbsp powdered vanilla coffee creamer
• 1-2 Tbsp vanilla or cake batter flavored syrup
• 1 tsp almond extract
• Handful of ice cubes
• FOR RASPBERRY WHIPPED CREAM:
• ¼ cup Cool Whip
• 1 tsp raspberry extract
• Red food coloring
• Sprinkles
• 1 prepared graham cracker pie crust
• 2 small boxes vanilla instant pudding mix
• 1 tsp almond extract
• 2 cups cold milk
• 1 cup yellow cake mix (just the dry mix)
• 2 cups heavy whipping cream
• Rainbow sprinkles or jimmies
• 2 cups red velvet cake mix (just the dry mix)
• 1 pkg (8 oz) cream cheese, room temperature
• ½ cup (1 stick) butter, room temperature
• 2 cups powdered sugar
• 1-2 Tbsp milk or heavy cream
• FOR CREAM CHEESE DRIZZLE:
• 4 oz (1/2 pkg) cream cheese, room temperature
• ¼ cup (4 Tbsp) butter, room temperature
• 1 tsp vanilla
• 1 cup powdered sugar
• Pie crust dippers, crackers, fruit or cookies, for dipping
• ¾ cup butter, softened to room temperature
• ½ cup brown sugar
• ½ cup white sugar
• 1 egg
• 1 Tbsp vanilla extract
• 1 tsp almond extract
• 1 & ¼ cups all-purpose flour
• 1 & ¼ cups Funfetti cake mix (the powdered mix)
• ½ tsp baking soda
• Pinch salt
• ⅔ cup rainbow jimmies (the tube-shaped sprinkles)
• ¾ cup white chocolate chips, optional
• Vanilla Frosting (homemade, or canned--I used canned)
• 1 box Funfetti cake mix
• 3 eggs
• ½ cup canola or vegetable oil
• 1 cup mashed bananas (about 3-4 small-to-medium bananas)
• GLAZE:
• 3 Tbsp butter, melted
• 1 tsp vanilla extract
• 1 Tbsp heavy cream
• 1 cup powdered sugar
• Sprinkles
• ¼ cup unsalted butter
• 1 cup milk (I used 1%)
• 1 pkt instant yeast
• 2 cups Funfetti cake mix (the powdered mix)
• 1 & ¾ cups all-purpose flour, divided
• 1 egg
• ½ tsp salt
• FOR FILLING:
• 3 Tbsp butter, very soft
• ½ cup brown sugar
• ½ cup Funfetti cake mix (the powdered mix)
• ½ tsp cinnamon
• FOR GLAZE:
• 2 cups powdered sugar
• 2 Tbsp milk
• 1 tsp vanilla extract
• Sprinkles
• ¾ cup butter, room temperature
• ½ cup brown sugar
• ½ cup white sugar
• 1 egg
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 & ¼ cups all-purpose flour
• 1 & ¼ cups Funfetti cake mix (the dry mix)
• ½ tsp baking soda
• Pinch salt
• ½ cup rainbow sprinkles/jimmies
• 16 Birthday Cake Golden Oreos
• 1 jar (7 oz) marshmallow fluff/creme
• 14 Hersheys Cookies & Creme Mini Chocolate Bars, unwrapped
• ¾ cup butter, room temperature
• ½ cup brown sugar
• ½ cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 & ¼ cups all-purpose flour
• 1 & ¼ cups Funfetti cake mix (just the dry mix!)
• ½ tsp baking soda
• ½ cup rainbow sprinkles
• ½ cup white chocolate chips
• ½ cup chocolate chips
• FOR FROSTING FILLING:
• ¼ cup vegetable shortening
• 1 Tbsp vanilla extract
• 2 Tbsp heavy cream or milk
• Pinch salt
• 2 cups powdered sugar
• ¼ cup rainbow sprinkles

Directions

• Preheat oven to 350 degrees F. Line a 13x9 baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
• In a large bowl, combine the confetti cake mix, egg and melted butter, stirring until a soft dough forms. Press the dough into the prepared pan in an even layer. Set aside briefly.
• Wipe out the bowl and add in the cream cheese and eggs, beating well until combined. Add in the almond extract and the powdered sugar, beating well. Lastly, beat in the melted butter, then stir in the sprinkles to combine.
• Pour the filling over the crust and bake for approx. 35-40 minutes or until the top is light golden brown and the center is just about set. It may still look a little jiggly, but this is okay - you do not want to over-bake them! Cool completely, then refrigerate for at least 2 hours before cutting into bars.
• Place 20 cookies in a gallon size resealable bag and begin crushing the cookies with a rolling pin or meat mallet until the cookies become coarse crumbs. Pour the cookie crumbs into a large bowl with the melted butter and toss to combine. Press into a greased 8 or 9-inch square baking dish, compacting them loosely in there. Set aside.
• Wipe out the bowl and add in the pudding mix, dry Funfetti mix and milk, whisking until combined and letting sit for 2 minutes. Add in one package (2 cups) of the Cool Whip and ¼ cup sprinkles, folding it in until combined. Carefully spread this mixture over the cookies in the pan.
• Spread the remaining Cool Whip over the top of the cake batter pudding layer.
• Crush the remaining cookies in another plastic bag until coarse crumbs as formed. Sprinkle the cookies over the top with the sprinkles. Cover and refrigerate for at least 6 hours before cutting into slices to serve.
• In a blender base, add the milk, cake mix, powdered creamer, almond extract, syrup and ice cubes and blend on HIGH for about 2 minutes or until creamy and smooth. Pour into a large glass.
• In a small bowl, fold the raspberry extract and a couple drops of red food coloring into the Cool Whip until combined. Spoon on top of the frappuccino and garnish with rainbow sprinkles. This recipe very easily doubles, and if youre making a larger batch, consider making your whipped cream from scratch by whipping 1 cup of heavy whipping cream on high until stiff, then adding in the extract and food coloring.
• This recipe would also be great with soy milk, almond milk, or regular cows milk.
• First, prepare your whipped cream. Place your stand mixer bowl and whisk attachment in the freezer for about 15 minutes prior to starting. This will ensure theyre extra cold for your homemade cake batter whipped cream.
• Once thoroughly chilled, place the 2 cups of the heavy cream into the mixer bowl and begin whipping on HIGH speed for about 4-5 minutes or until soft peaks form. Sprinkle in the cup of dry, powdered cake mix and continue beating on HIGH for an additional 2 minutes or until stiff peaks have been achieved. Sprinkle in some rainbow jimmies to combine. Set mixture aside in fridge.
• In a large bowl, whisk together the two boxes of pudding mix, the almond extract and the 2 cups of cold milk. Mixture will be thick. Stir in a handful of rainbow sprinkles. Fold HALF of the whipped cream into the pudding mixture until combined; spread evenly and carefully into the prepared pie crust. Top with remaining whipped cream.
• Refrigerate the pie for at LEAST 2 hours or until set, before cutting into slices. Store leftovers in the fridge covered for up to 2 days.
• In the bowl of a stand mixer, beat together the red velvet cake mix, softened cream cheese, butter, powdered sugar and milk until creamy and soft. It should be thick but still spreadable; add more powdered sugar if too runny or more milk if too stiff.
• Spread the mixture into your serving dish(es).
• Meanwhile, in a medium bowl, whip together the remaining cream cheese, butter, vanilla extract and powdered sugar with a fork or a handheld electric mixer until light and fluffy. Spread the mixture into a piping bag attached with a small open circle tip.
• Pipe the cream cheese frosting in a swirl pattern on top of each dip. Serve immediately with pie crust dippers, crackers, fruit or cookies.
• Preheat oven to 350 degrees F. Liberally grease a 9 pie plate with nonstick cooking spray and set aside.
• In the bowl of a stand mixer, cream together the butter, brown sugar & sugar with the paddle attachment, about 2 minutes. Beat in the egg and both extracts. Lastly, add in the cake mix, flour, baking soda and salt and beat until a soft dough has formed. Stir in the sprinkles and white chocolate chips, if using (I didnt here, only because I forgot! But I think theyll add nice texture and a pop of sweetness).
• Spread the cookie dough into the prepared pie plate, smoothing out the top to even it. Bake for approx. 24-26 minutes or until the top is golden, the center is set, and a toothpick inserted near the center comes out clean or with light, moist crumbs. Do NOT overbake, as the cookie will continue to cook as it cools. The center may crack and/or deflate a little as it cools; this is normal and okay!
• Once the cake has cooled, pipe icing around the edges of the cookie cake using a star tip; top with sprinkles. Alternately, you could also frost the entire top surface of the cake and coat it with sprinkles if youd like, or leave the cake bare and top with ice cream.
• Preheat oven to 350 degrees F. Liberally grease a 9 loaf pan with nonstick cooking spray and set aside.
• In a large bowl, beat together the cake mix, eggs, oil and bananas with a handheld electric mixer until combined. The batter will remain slightly lumpy; this is okay -- just do not overmix the batter.
• Pour the batter into the prepared baking pan. Bake for 30 minutes, then make a tent out of foil to loosely drape over the top and sides of the banana bread (which prevents the top and sides from burning/cooking too quickly). Return to the oven and continue to bake for another 20-30 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean or with light, moist crumbs.
• Cool the bread completely. Meanwhile, make your glaze: in a small bowl, combine the butter, vanilla, cream and powdered sugar and whisk vigorously. If too thick, add more powdered sugar; if too thin, add a small stream of cream or milk.
• Generously glaze the top of the bread with the icing and immediately garnish with rainbow sprinkles. Allow the icing to briefly set, about 10 minutes, before cutting into slices to serve.
• In a microwave-safe bowl, combine the butter and the milk. Microwave on HIGH for 1 minute. Stir the mixture, then continue to microwave the mixture in 20 second intervals until the butter has melted and the mixture is warm, not hot. It should feel like lukewarm bath water -- if the mixture is too hot, set it aside to cool off for a minute or two.
• Pour the warm milk mixture and the yeast into the bowl of a stand mixer; whisk it for a couple seconds to combine. Using the dough hook attachment, turn the machine onto medium-low speed and begin adding the Funfetti cake mix, 1 &1/2 cups flour, salt and egg. Beat to combine on medium-low speed, or until the mixture appears to be coming together into a ball. If the mixture is still sticking on the sides of the bowl, beat in the remaining ¼ cup of flour as needed until the mixture begins to come together. Beat the mixture for 5 minutes on medium-low speed. Remove the dough hook and place a damp cloth over the dough bowl to rest for 10 minutes.
• Sprinkle a flat work space with some flour and flour a rolling pin. Roll the dough out into a rectangular shape at an even thickness (I like making mine about ¼-1/2 thick. Spread the surface of the dough with the very soft butter. Meanwhile, in a smaller bowl, combine the brown sugar, remaining Funfetti cake mix and the cinnamon with a fork to blend. Sprinkle this filling mixture copiously over the buttered plane of dough and gently pat it with your hands to adhere.
• Starting with the longest side closest to you, begin rolling the dough tightly into a log shape away from you. Pinch the final seam to seal the log of dough together. Using a very sharp knife of unflavored dental floss (which I used here and prefer), slice the doughy ends off of the roll and discard, then begin slicing the rolls into equal sized pieces; you should end up with around 12 rolls, or less rolls if you prefer them larger. Place the rolls into greased 9 cake pans with about 1 apart from one another.
• Cover the pans with damp towels and place them on your oven range. Preheat your oven to 350 degrees F. Allow the rolls to proof for about 25 minutes or until theyve risen some.
• Finally, bake the rolls for approx. 15-20 minutes or until theyre golden brown and puffy. Remove from the oven and let cool for about 15 minutes. While they cool, make your glaze: in a small bowl, whisk together the powdered sugar, milk and vanilla extract until a thick but pourable glaze is achieved, adding more milk if mixture is too thick. Douse the rolls with the glaze and top immediately with rainbow sprinkles. These are best served warm!
• **To cut the rolls with dental floss, gently slide a piece of floss underneath the log of dough, holding each end of floss in each hand. Criss-cross the floss over the dough, effortlessly slicing through the dough.**
• Preheat oven to 350 degrees F. Line an 8x8 baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with nonstick cooking spray; set aside.
• In the bowl of a stand mixer, cream together the butter, brown sugar & sugar for about 2 minutes. Beat in the egg, vanilla & almond extracts to combine. Beat in the flour, cake mix, baking soda and salt; dough will be very soft. Stir in the sprinkles by hand.
• Spread HALF of the mixture evenly into the bottom of the pan. Top with the Oreos, arranging four rows by four Oreos. Cover the Oreos with the marshmallow fluff as much as possible.
• Arrange the Hersheys bars across the area of the marshmallow fluff. I did two rows of 6 bars each, and fit in the remaining two bars broken up along the bottom to cover as closely as possible. Top the Hershey bars with the remaining cookie dough.
• Bake for approximately 25-30 minutes or until the top is golden brown and the center is just about set -- do NOT over bake, as the bars will continue to firm up and cook as they cool. Allow the bars to cool COMPLETELY, then refrigerate them briefly for about an hour to firm up. Once firmed, cut into squares and serve!
• First, prepare your frosting: in the bowl of a stand mixer, beat together the shortening, vanilla, cream, salt and powdered sugar with the paddle attachment until fluffy and light. Stir in the sprinkles.
• Portion rounded Tablespoon-sized balls of frosting onto a silicone-liner or foil-lined baking sheet; freeze the frosting balls for approx. 1 hour or until firm. Preheat your oven to 350 degrees F.
• To the mixer bowl, beat the butter, brown sugar and sugar until creamy. Beat in the vanilla extract, almond extract and egg; then gradually add the cake mix, flour and baking soda. Stir in the sprinkles and mixed chocolate chips.
• Press a Tablespoon-sized ball of dough into a heavily greased deep dish cookie pan (also known as a whoopie pie pan). Top the flattened cookie with a frosting ball. Take another Tablespoon-sized ball of dough and press it on top and around the frosting ball, sealing the edges of the cookie together without smashing the frosting ball -- the frosting will melt a little to flatten the cookie out.
• Bake the cookies for approx. 10-15 minutes or until the edges are golden brown and crisp and the tops are just about set; do not over-bake! Cool in the pan for about 10 minutes before gently running a knife around the cookie to release it; cool on a wire rack completely. Serve room temperature or warmed up, and store leftovers airtight at room temperature. Cookies can also be frozen & thawed.