Cake Batter Truffles
10:18 AM
People. I'm in a food rut. You know what I mean. When nothing, and I mean nothing, sounds even remotely appetizing. I think its the heat. Denver has been sweltering for weeks now and it really makes me not want to cook. Even my normal standbys, like simple pasta with fresh tomato sauce, sound terrible at the moment.
For the hubby's big 3-0 we had some folks over for food and to hang out by the pool. It was an awesome day and I think the hubby had a great time, which is what matters most. I made these little cake batter truffles since they didn't require turning on the oven. That alone was enough to win me over when reading the recipe. They also seemed birthday-ish - like mini birthday cakes for all of our guests.
In addition to being cute and requiring no actual baking, these were AWESOME. People were freaking out over them and there was not a single one left at the end of the day. I also liked that they didn't require plates and forks like typical birthday cake does. All around, a great dessert. I am sure you could use any type of boxed cake mix and get creative with the coating - I was thinking that next time I could do red-velvet cake mix, dipped in chocolate candy coating, and then rolled in crushed Oreos before the coating hardens. You get the idea.
CAKE BATTER TRUFFLE RECIPE
(Six Sisters)
Truffles:
1 1/2 c. flour
1 c. yellow cake mix
1/2 c. unsalted butter, softened
1/2 c. white sugar (Consider using super fine sugar - my only complaint about these was that the sugar seemed a little gritty)
1 tsp. vanilla
1/8 tsp. salt
3-4 tbl. milk (I needed more than this due to the higher altitude - just eyeball it until the consistency seems correct)
2 tbl. sprinkles
Truffle Coating:
16 oz. (8 squares) almond bark (or white candy melts) (I used regular candy coating from the grocery store)
4 Tablespoons yellow cake mix (I skipped this and it was fine)
Sprinkles
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 truffles.
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