Lemon Cake Fudge

Whisk cake mix together with salt and powdered sugar.

Set up a double boiler on the stove by putting water in one pot and placing another pot that fits inside/atop the pot with water. Do not let water touch the bottom of the top pot. Bring water to a boil before placing second pot atop.

Slowly melt butter, lemon extract, and white chocolate chips together. Stir with a wooden spoon.

When melted, add sweetened condensed milk. Stir.

Slowly pour melted chocolate mixture into dry ingredients and stir together to form a dough. Use your hands when dough becomes difficult to stir.

Press dough flat and evenly into casserole dish lined with parchment paper for easy removal.

Refridgerate for 3 hours. Cut with a large knife on a cutting board. Chop into small bites.

Variations; Dark baking chocolate, sprinkles, pecans, walnuts, honey, coconut, mint, basil, cane sugar, lemon zest, rum extract, berry puree or jams, vodka, banana extract, orange zest or extract, macadamia nuts,