Easy Cake Batter Dip

One of the things I have been trying to do recently is ensure we are using our resources effectively. None of us particularly want to go to the grocery store during this pandemic. We have been very efficient about eating leftovers and re-purposing things so that we’re not eating the same thing every day. Today I decided to re-purpose some ingredients for easy cake batter dip!

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So I am staring into the abyss that is my refrigerator and I notice one of those huge containers of yogurt. Danny has started eating solids and I had gotten yogurt for him to try. Needless to say, he is not capable of eating 32 ounces of yogurt before the expiration date.

When I was in college I used to make this bomb cake batter dip using Greek yogurt. It requires very little ingredients and is just like licking the bowl. Paired with some cookies like Nilla wafers or Teddy Grahams and you have yourself an addictive (and almost healthy? yogurt?), little treat.

I proceeded to raid my fridge and pantry to find that I had exactly what I needed to whip this little dip together. It is so good you could literally eat it with a spoon!

Ingredients

• 1 1/2 cup plain yogurt (vanilla would probably be good too, any kind of Greek yogurt is good as well)
• 1 boxed cake mix
• 8 oz whipped cream
• 1/3 cup rainbow sprinkles, plus 1 tbsp for garnish (if not using Funfetti cake, or even if you are, more sprinkles never hurt anyone)

Homemade Whipped Cream

• 1 cup heavy whipping cream
• 1/4 cup confectioners sugar
• 1 tsp vanilla extract

Instructions

1. Pour cake mix into a microwave safe bowl. Microwave in 30 second intervals until the temperature is 165F. 160F is the temperature in which E.coli is eradicated from the flour in the cake mix. Since we’re eating the mix raw, I went the extra mile to ensure it was safe for consumption. (I’ve been licking bowls and spoons for 30 years but this is a whole box of cake mix)
2. Allow cake mix to cool for 15 minutes.
3. Add yogurt and mix until combined. (I used my handy dandy hand mixer for this job, came together in a snap)
4. For the whipped cream: combine confectioners sugar, vanilla, and heavy cream. Beat on high until stiff and fluffy.
5. Fold whipped cream into the yogurt cake mixture until combined.
6. Fold in sprinkles.
7. Refrigerate until chilled. Serve with your favorite cookies. My guess is this would also be really tasty with some tart fruit like apples or strawberries. too!