Wednesday, July 6, 2011

Cake Batter Truffles

Cake batter? GOOD! Truffles? EVEN BETTER! I came across this recipe on my daily "dessert search" and had to give them a try. They were so simple to make and even better to eat! The truffles are no bake so we don't have to worry about turning on the oven in this hot weather. I prefer to use Baker's Semi Sweet chocolate bars for coating, but of course, you can use anything you want! The recipe calls for yellow cake mix, but, once again, you can use any cake mix. If you do use another kind of cake mix flavor, please let me know how they turn out!

Cake Batter Truffles:
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

Truffle Coating:
16 ounces (8 squares) Baker's Semi Sweet Chocolate
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. 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 Baker's Semi Sweet 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 chocolate. Place truffle back on the cookie sheet repeat with remaining balls until finished.

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

1 comment:

  1. These were delicious - just as I suspected they would be!!