Thursday, December 15, 2011

Cake Batter Truffles

Finally the last of the recipes from Thursday. The star of the show. That turned out to be a bit of a misfit. Note taken, you can't make three desserts and dinner all at the same time. Disaster will strike.

Also, white chocolate chips do not melt well. Second note taken, buy the candy melts instead. We drizzled ours with milk chocolate, but they are supposed to be rolled in melted white chocolate. Way to hard for our impatient selves.

Cake Batter Truffles
adapted from The Girl Who Ate Everything


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
2 Tablespoons sprinkles
1/2 cup chocolate chips, melted

1. 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.
 2. Melt the chocolate chips and drizzle on top. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
3. Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

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