Tuesday, March 27, 2012

Cake Batter Truffles

I gotta be honest; pinterest has been a bit of a revelation to me over a multitude of different topics and interests. It's absurd to confess here in front of the web world, but it's made me a better person in many ways- a better baker, a better gardener, more resourceful, more innovative.... and so, as addicting as it could be, I am still grateful it exists. Most of the good food we've recently eaten originates from there, and these little cake truffles are no exception. They have improved my life; and although you can't buy happiness in this life, cake batter truffles will help you get closer to that happiness.

You really must try them. Few words will justify how delightfully sweet and insanely delicious they are. Upon taking his first bite, my husband closed his eyes, and almost like instinct, let out a sincere "hmmmm" under his breath and that, is when I know, a good recipe has fallen into our hands.

This recipe seems versatile enough- instead of yellow cake, you may feel the inclination to use white, red velvet, or chocolate. But I gotta tell ya, the combination of yellow coated in white chocolate with sprinkles....

... well, it's basically better than a movie night with your girlfriends watching "Twilight" (which I can't speak of from personal experience, but I'm imagining it's a heckuvalot better).

Cake Batter Truffles


½ cup unsalted butter, softened

½ cup white sugar

1 ½ cups flour

1 cup yellow cake mix

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. Blend in vanilla. 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. {Note: for smoother looking truffles, don't add cake mix to melted chocolate, just leave it by itself}

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

1 comment:

The Speres said...

This sounds delicious! Kind of up my cakepop alley! I need to get into Pinterest, because I've heard about all the awesome ideas they have on there...