I really feel like I should be posting something Super Bowl related today…
I mean my team is going to the freakin’ Super Bowl TWO YEARS IN A ROW!! That like never happens!
Seriously though, you would not believe how much pride this city has right now. All the skyscrapers downtown have blue and green lights atop them, 12 flags are hanging everywhere, everyone is decked out in Seahawks gear, and there is just a general unity going on right now that is indescribable. It’s a beautiful thing. We’re all incredibly proud to be Seattle Seahawks fans!
Last year, I made these awesome Blue Velvet Cookies, which is kinda funny considering I’m posting (another) red velvet recipe. Do not even consider mistaking all this red velvet for any sort of Patriots fan fare. It’s only because I love cute Valentine’s Day treats, and have developed a weird obsession with all things red velvety.
Seattle, I apologize for not making something blue and green and full of Skittles!
Soooo, because I now apparently like crumbly red velvet cake into things, sprinkled it all over some melted chocolate and made basically a gigantic red velvet cake chocolate bar. Then, I broke it into cool shards.
It was beyond easy to make, looks pretty and festive, and tastes delicious!
I suppose the white chocolate swirls weren’t completely necessary considering they mostly get covered up by the cake and sprinkles, but if you used less cake, it’d be neat! Or, you could just skip the white chocolate.
The nice thing about this bark is that it doesn’t matter if the cake is stale. I mean, if you have perfectly moist red velvet cake lying around, you probably want to eat it, right? This would be a great way to use up some cake that may be a couple of days past its prime.
- 1 lb dark chocolate, chopped (I used a combination of chips and bars)
- 4 ounces white chocolate, chopped
- 1 to 2 cups red velvet cake, without the frosting, crumbled
- lots of sprinkles
- Line a 9" x 13" sheet pan with wax paper. Place the dark chocolate in a large microwave-safe bowl, and the white chocolate in a small microwave-safe bowl.
- Heat the dark chocolate for bursts of 30 seconds in the microwave stirring very thoroughly after each time, until smooth. Pour into the lined sheet pan and smooth out.
- Heat the white chocolate in bursts of 15 seconds, stirring after each time, until melted and smooth. Dollop the white chocolate all of the top of the dark chocolate. Using a wooden skewer or a knife, quickly swirl the white chocolate.
- Sprinkle the top with the cake crumbles and sprinkles. Rap the pan on the counter a few times to get the toppings to settle into the chocolate. Place in the fridge for 30 minutes for the chocolate to harden. Break into shards with your hands, a knife, or whatever you want.