"Since edible cookie dough has become a popular trend that's inspired scoop shops and home recipes alike, edible cake batter is the logical and delicious next step. You can add cake batter dip to a long list of creative ways to use boxed cake mixes. Not only do you get to skip the oven, but cake batter dip comes together with three simple ingredients: heat-treated cake mix, vanilla yogurt, and a whipped topping like Cool Whip."
"Cool Whip differs from whipped cream texturally, with a much thicker, almost marshmallow-fluff consistency that, when combined with the yogurt, provides enough moisture, creaminess, and thickness to transform the cake mix into a dip instead of a thin batter. Cake batter dip is a simple dump-it recipe, requiring half a box of your favorite store-bought cake mix, two cups of Cool Whip, and half a cup of vanilla yogurt. Simply dump all the ingredients into a mixing bowl, stirring to combine."
"Since eating raw flour poses health risks, be sure to use a heat-treated cake mix instead. You can also treat yourself to cake mix at home with the help of your microwave. We use the same simple step to make no-bake edible cookie dough safer. The cake mix needs to reach 160 degrees Fahrenheit, which you can achieve by microwaving the flour on high for 20- to 30-second increments. You can also heat it for 5 minutes in a 350-degree Fahrenheit oven."
Edible cake batter dip combines heat-treated boxed cake mix, vanilla yogurt, and a whipped topping like Cool Whip to create a thick, scoopable no-bake treat. Cool Whip provides a marshmallow-fluff texture that, when mixed with yogurt, yields moisture and creaminess while keeping the mixture thick rather than runny. The basic recipe uses half a box of cake mix, two cups of Cool Whip, and half a cup of vanilla yogurt, stirred together and refrigerated to firm. Heat-treat the cake mix to 160°F using a microwave or oven to eliminate raw flour risks. Flavor variations and substitutions expand recipe possibilities.
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