When I was young, my mom used to take my brothers and I to Ben and Jerry’s for ice cream. I always got Chunky Monkey – vanilla ice cream with peanut-butter filled pretzels and chocolate swirls. Today, I only find Ben and Jerry’s in the freezer section of my local grocery store. I don’t know the last time I actually saw an ice cream shop.
It took moving after college for me to find another ice cream place that I loved just as much – Coldstone. Like when I was a kid, I find a flavor I like and don’t vary. At Coldstone, it’s cake batter ice cream (with crunched up graham crackers mixed in). Oooo, so good.
I’m not sure if it was because Coldstone made cake batter-flavored things popular or not, but since I met that ice cream flavor, I’ve been a sucker for cake batter-flavored things. I have tried cake batter bark (pictured at left), but was sorely disappointed – I found that the flavor of the white chocolate overpowered the cake batter flavor, no matter how much extra cake mix I added. But my chocolate cake batter toffee cookies were a winner as were the yellow cake batter and sprinkles variation below.
I don’t usually keep cake mix in the house, so when experimenting with the latest cookie recipe as well as the bark, I gave homemade cake mix a try. The recipe below reflects a half batch of the original recipe, as I didn’t have any need for a full 5 cups, no matter how long it can be kept.
Homemade Yellow Cake Batter Mix
Makes 2 1/2 c. yellow cake mix
- 1 c. granulated sugar
- 3/4 c. all-purpose flour
- 3/4 c. cake flour
- 1/4 c. nonfat dry milk powder
- 1/2 Tbs. baking powder
- 1/2 tsp. table salt
- 1/2 c. (1 stick) unsalted butter, cold and cut into 1/2-inch cubes
- 1/2 Tbs. vanilla extract
In a food processor, pulse all ingredients except the butter and vanilla until just combined, about 15 seconds. With the mixer running, add butter cubes and vanilla until the mixture is fine and crumbly.
Store in an airtight container in the freezer for up to 2 months
Note: I have only used this in recipes that call for cake mix. If you’d like to make an actual cake with it, please see Mel’s Kitchen Cafe for instructions.
Cake Batter Cookies, Take 2
Adapted from this recipe
Makes 1 dozen cookies
Using the above cake mix, these cookies spread even more than the original recipe. However, they’re still super soft with just a slight crunch around the edges.
- 9 oz. homemade yellow cake mix
- 1/2 tsp. baking powder
- 1 large egg
- 1/4 c. vegetable oil
- 2 Tbs. sprinkles (optional)
Preheat oven to 350F and line two baking sheets with parchment paper. Set aside.
Whisk together cake mix and baking powder. Stir in egg and veggie oil. When combined, stir in sprinkles. Mixture will be fairly thick.
Using an ice cream scoop, portion onto prepared baking sheets, 6 cookies to a sheet spaced evenly apart. The cookies spread a lot while they bake.
Bake for 9-11 minutes, until edges are golden and center is cooked. Remove from oven and allow to cool on a baking sheet for a few minutes before moving to a wire rack to cool completely.