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1
Prepare an 8x8 or 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
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2
Place the butter, sour cream, salt, and sugar in a heavy-bottomed medium saucepan over medium-high heat.
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3
Stir until the sugar and butter melt.
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4
Continue to cook the fudge, stirring frequently, until it comes to a full boil.
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5
Once boiling, cook it for five minutes, stirring constantly to prevent scorching.
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6
After five minutes, remove the pan from the heat and add the white chocolate chips and the marshmallow cream.
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7
Stir vigorously until the chips and cream are melted and incorporated.
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8
If necessary, return the fudge to the heat for brief periods to melt the chips.
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9
Add the vanilla and the dry cake mix and stir well.
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10
You can even use a whisk to make sure that any small clumps of cake mix are completely mixed in.
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11
Taste the fudge, and if desired, add another spoonful or two of cake mix until the flavor is as strong as you'd like.
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12
Pour the fudge into the prepared pan and smooth it into an even layer.
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13
Scatter the sprinkles all over the top and press gently so that they adhere to the fudge.
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14
Allow it to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours.
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15
To serve, cut it into small 1-inch pieces.
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16
Store Cake Batter Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
