Instructions

1. Heat treat the cake mix before you use it in the frosting.  We poured the cake mix onto a cookie sheet and heated it in a 200-degree oven for 15 minutes.  Let it cool before you use it in your frosting.
2. Adding a dry cake mix to a frosting can cause it to get a little bit grainy.  To avoid that problem we cream the butter with the cake mix until it dissolves and melds into the butter. Add the butter and 1 cup of the cooled cake mix into the mixing bowl. Mix the butter and the cake mix together on medium speed until thoroughly combined (at least 2 minutes.)
3. Use a spatula to scrape the butter mixture down from the sides of the bowl before moving on to the next step.
4. Measure 1 Pound of Powdered Sugar (or 4 cups) and add it to the butter/cake mix mixture in the mixing bowl.
5. Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
6. If the frosting is too thick, add a teaspoon of milk and mix again to check to see if the consistency is better.  The amount of milk to use depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might not need to add any milk.) A good rule of thumb is to add the milk a teaspoon at a time.
7. Finally, add the 1/4 cup of Jimmie sprinkles and mix until combined.