<\/span><\/h2>\n\n\n\nGerms are killed only when flour is baked or cooked. CDC investigated outbreaks linked to raw flour or cake mix in 2016, 2019, 2021, and 2023. Some of these investigations led to recalls.<\/p>\n\n\n\n
The dry cake mix needs to reach an internal temperature of 160\u00b0F then cool completely before mixing in the dip. You can do this in two ways:<\/p>\n\n\n\n
\n- Oven Method: Spread the raw flour evenly on a baking sheet lined with parchment paper or aluminum foil. Place the baking sheet in the preheated 350\u00b0F oven and bake for about 5 minutes. After 5 minutes, use a food thermometer to check and ensured it's reached at least 160\u00b0F.<\/li>\n\n\n\n
- Microwave Method: Place the raw flour in a microwave-safe bowl. Microwave on high power in 30-second intervals, stirring well between each interval. After each interval, check the temperature of the flour using a food thermometer. Continue microwaving and stirring until the flour reaches at least 160\u00b0F. <\/li>\n<\/ul>\n\n\n\n
<\/span>Make Ahead and Storage Tips<\/span><\/h2>\n\n\n\nYes, you can prepare this delicious dessert dip ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Just give it a good stir before serving. Wait to add the sprinkles on top right before serving as the color(s) can bleed.<\/p>\n\n\n\n
Store in an airtight container in the refrigerator for up to 4 days. This dip doesn\u2019t freeze and thaw well due to the varying dairy components.<\/p>\n\n\n\n