Since I was traveling to spend the weekend with my sister, I decided to use the leftover cake mix from these pancakes to bring with me on the road. See, my sister and I had planned to make a cake batter dip before Christmas, but cookie exchanges and desserts galore (which are still not gone yet) got in the way. I think every year I make a long list of things I plan to bake/cook for Christmas, and only make it about 75% through. Please tell me I’m not the only one? Maybe I should make that list shorter next Christmas.
Happy 2011! I hope you had a great New Year’s. If, like several Americans, you’re beginning 2011 with healthier intentions, I’ll be happy to let you know the recipe I’m about to share with you calls for yogurt… and cake mix. But don’t forget about the yogurt. That lets you justify eating dip that tastes just like cake batter in early January.
Anyway, back to the dip… if you’re not trying to keep early 2011 a bit lighter, this recipe can be doubled, tripled (or quadrupled) quite easily. Just maintain that 3-2-1 ratio of cake mix, yogurt, and cool whip. Easy as
Funfetti Cake Batter Dip
3 tbsp. Funfetti cake mix
2 tbsp. plain yogurt
1 tbsp. cool whip (or whipped cream)
Wisk cake mix and yogurt until smooth. Fold in cool whip. Refrigerate until serving. Serve with pretzels or animal crackers.