The other day I was perusing Girl Meets Life, since I have a total girl crush on Gracie, when I came upon this amazing recipe for cake batter blondies. I also happen to have an almost-full container of rainbow sprinkles that I’ve been looking for a use for from back when I found out that Carvel’s sprinkles weren’t gluten free. (They now are, according to their website – so good for you, Carvel!)
- 1 box gluten free yellow cake mix (I tried Betty Crocker’s)
- 1/4 cup oil (I used extra light tasting olive oil)
- 1 egg
- 1/3 – 1/2 cup milk (I used almond milk)
- 1/4 cup rainbow sprinkles
- 1/2 cup white chocolate chips
Directions: Combine the first four ingredients in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible.
Then mix in the rainbow sprinkles and white chocolate chips. Bake for 30 minutes at 350 degrees.
Pull them out just when the edges are starting to turn brown, and cool for about 20 minutes.
These weren’t as gooey as Gracie’s were, or at least how they looked, which might have to do with the gf batter mix. But they were still outrageously good. I’m going to have to try to resist eating all of them before I bring them in for my coworkers tomorrow.
Maybe I should make some tweaks to these and submit them to Betty Crocker’s Baker’s Challenge gluten free recipe contest… hmm