Ready-to-Eat Cake Batter Cookie Dough

This was never something I would have thought of in a million years, despite the face I love the taste of yellow cake. You know Cake Batter ice cream. The first time I had it, or had even heard of it, was at Maggie Moo's Ice Cream in American Fork. It was absolutely delicious. I loved it. And I wanted more of it.

To having cake batter dough as a cookie dough wasn't something I would have ever thought of. Wouldn't it just be regular old cake batter?

Either way, whatever you want to call it, it's super tasty.

Ingredients:

1 1/2 cups all-purpose flour

2/3 cup yellow cake mix

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1/2 cup granulated white sugar

1 teaspoon pure vanilla extract

2 tablespoons sprinkles

4-8 tablespoons water

Directions:

In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

**On the end of the page, as I just noticed, there is a warning. Apparently raw flour, just like produce or raw eggs, can carry E.coli, however this risk is even less than getting Salmonella from raw eggs. But since it is apparently a risk they have found, I figured I should pass it along as the previous blogger had.**

http://willowbirdbaking.com/2011/03/20/three-safe-to-eat-cookie-doughs-chocolate-chip-sugar-and-cake-batter/