Thursday, October 24, 2013

Cake Batter Truffles

If you love cake batter and chocolate this recipe is for you and if you want to share, this recipe can be for your family too but you might want to be stingy and make these while you are home alone and then eat them all while watching romantic movies.  This is super simple, no baking just mixing,melting and refrigeration.  You can also turn this around and do any kind of cake mixture, yellow,spice,chocolate,carrot whatever your taste buds want.

I would also love to say that 2 of my recipes (Mexican hot dish and Slow Cooker Bean Soup) are published on The Daily Meal!  Please check out the article and side show.

  • 1 ½ cups flour
  • 1 cup confetti cake mix
  • ½ cup unsalted butter, softened
  • ½ cup white sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 4 Tablespoons milk
  • 2 Tablespoons sprinkles *for topping* Optional
  • Bag of Chocolate Chips

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 4 Tablespoons of milk or more if needed to make a dough consistency. 

Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the freezer for 15 mins or refrigerator for 30

For the truffle coating: While dough balls are chilling, melt chocolate chips in double boiler or bowl over pan of water.

Using a fork, dip truffles into chocolate 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/freezer until serving. Makes around 24-30 truffles.

Adapted by

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