RECIPE: Cake Batter Truffles

A couple nights ago, I was on FoodGawker, just checkin out some new recipes. Well, usually I bookmark a million & one things butttt because I have SO many recipes bookmarked already, I have decided to be very picky with what I save. Anyways, Adam was sitting next to me as I was scrolling through & he glanced over & said, "Oooh what are those!?" So I clicked on the picture to see what they were & they just so happened to be cake batter truffles! If you know me at all, you know that I am obsessed with cake batter anything! Lotion, body wash, candles, ice cream, cake. You name it, I love it. Seriously though, back to the point. I just knew I had to make these truffles! So since Adam had to work reallyyyy late last night, I thought I would surprise him & make him an early V-Day treat! So for all of you who follow us on twitter, THESE are what I surprised him with when he got home! You're gonna want to make these ASAP. They are to die for! & they are incredibly easy to make. Literally, took me no time at all to whip these up. Hope you enjoy!

xoxo

<3

 

Just a little side note, the recipe calls for candy melts but I didn't have any so I used white chocolate instead (which was seriously amazing). That's why mine don't have the silky smooth coating!

Cake Batter Truffles

Slightly Adapted From: The Girl Who Ate Everything

Dough Balls:

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

Truffle Coating:

16 ounces white chocolate (or white candy melts)

1 Tablespoon yellow cake mix

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.