Wednesday, April 4, 2012

Easy Cake Batter Truffles

One of my new favorite social media tools (read time wasters) is Pinterest.  I love spending time looking for ideas and inspiration.

I also made a solemn vow that I was going to bake, sew, make, or at least try some of the ideas I pin on my boards. The recipes are really spectacular, so when I saw these truffles, I thought they sounded easy and delicious. With only a quick stop at the store for a couple of ingredients, we were ready to give these a try on Saturday.  And, they were a huge hit!

P.S.  The word truffle didn't really catch on with my husband. He spend all weekend telling everyone that we made Cake Balls.  That doesn't really sound that appetizing...

Easy Cake Batter Truffles
Recipe source: The Girl Who Ate Everything
1 ½ cups flour
1 cup yellow cake mix
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles

Truffle Coating:
16 ounces (8 squares) almond bark (or white candy melts)
4 Tablespoons yellow cake mix

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. Makes around 24-30.

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