Holiday Cake Batter Bark

Line a large rimmed baking sheet with parchment paper and set aside.

Create two double boilers by bringing two medium-sized saucepans of shallow water to a simmer. Place two heat safe bowls on top of each simmering pan (without letting the bottom of the bowls touch the water).

In one bowl, add the dark chocolate. Melt over the double boiler, stirring frequently. As soon as the dark chocolate has melted, pour it onto your prepared baking sheet. Even it out into a thin layer with a rubber spatula. Place it in the freezer to set (about 15-20 minutes or longer as needed).

While the dark chocolate is melting, prepare the white chocolate. Add the white chocolate into the second bowl of your double boiler. Stir it frequently until it has melted. While the bowl still rests on the double boiler, whisk in the cake mix and the vanilla extract. Mix until smooth and no lumps remain. Remove the chocolate from heat and let cool down for just 1 minute.

Remove the dark chocolate from the freezer, and gently pour the white chocolate on top of the now hard dark chocolate. Act quickly, and smooth the white chocolate out with a rubber spatula until it is about 1/4 to 1/2 of an inch thick. Immediately sprinkle sprinkles (if using) on top of the white chocolate and place in the freezer immediately to freeze and set for about 1 hour.

Remove the bark from the freezer and break into pieces or cut with a very sharp knife. Store in an airtight container. Enjoy!