Cake Batter Truffles Recipes

CAKE BATTER TRUFFLES

Steps:

• Beat together butter and sugar using an electric mixer until combined.
• Add cake mix, flour, salt, and vanilla and mix thoroughly.
• Add 3 Tablespoons of milk or more if needed to make a dough consistency.
• Mix in sprinkles by hand.
• Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
• Chill balls in the refrigerator for 15 minutes to firm up.
• While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted.
• Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely.
• Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl.
• Place truffle back on the cookie sheet and top with sprinkles.
• Repeat with remaining balls until finished.
• Chill cake batter truffles in the refrigerator until serving.

CAKE BATTER TRUFFLES

Steps:

• Beat together butter and sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in vanilla, then condensed milk, flour and salt until just combined. Stir in sprinkles.
• Form into balls about 1-inch in diameter, place on cookie sheets lined with wax paper, parchment paper, or silpats. Refrigerate about 1 hour or until firm.
• Dip truffle balls in chocolate or candy melts then place back on cookie sheets and refrigerate until set. Drizzle more chocolate or candy melts on top if desired.

CAKE TRUFFLES

Steps:

• Cook the cake as directed on the box for a 13 X 9 cake.
• After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out.
• Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount).
• Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet.
• Chill for several hours (you can speed this up by putting in the freezer).
• Melt chocolate in the microwave per directions on package.
• Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.).
• Decorate as desired.
• NOTES:.
• For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures).
• If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up.
• I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with.
• I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores).
• The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).