Christmas Cake Batter Truffles

Cake Batter Truffles Week #3

Make them in Holiday colors and share them with family and friends. They will all love these and want the recipe.

Ingredients

1 1/2 cups flour

1 cup of yellow cake mix

1/2 cup of unsalted butter, softened 

1/2 cup white sugar

1 teaspoon of vanilla

1/8 teaspoon of salt

3-4 Tablespoons milk

2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark or vanilla flavored coating- We are using Wilton Candy melts- due to possible allergies.

4 Tablespoons yellow cake mix

Sprinkles

Instructions 

For the truffles: 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 of a parchment or wax paper lined cookie sheet (we are using the silpat). Chill balls in the refrigerator for 15 minutes to firm up or even better freeze in the freezer for about 30 minutes.

For the truffle coating: While dough balls are chilling, melt almond bark/dipping chocolate 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 melted candy and shake off excess candy by tapping the bottom of the form on the side of your bowl. Place truffle back on 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 truffles. Perfect bite size dessert for the holidays.