Cake Batter Truffles

Back in September I made Cake batter Ice cream. It was oh so very tasty, but it left me with a LOT of leftover cake batter.

I used some of it up making cake batter pancakes. The pancakes used only 2/3 cup of the cake mix. I still had loads more.There was no way I was going to toss all that cake-y goodness out. I was certain I could find more tasty treats that would use up my pretty pink cake mix.  Then I was browsing the blog Chef in Training and I came across two recipes for cake batter truffles.

One recipe had sweetened condensed milk in it. This seemed very similar to the Snickerdoodle truffles I made last year for Christmas. Those snickerdoodle truffles were amazing, but I wanted to try something a little bit different.  The recipe I chose seemed like it would hold up a little bit better out of the fridge.  The condensed milk versions got almost too soft when they got to room temp.

These are a big hit with Blockette. Pink cake is her favorite.  Plus anything with sprinkles is a winner.  Hmmm, maybe I should put rainbow sprinkles on her mushrooms and black beans!!!

Cake Batter Truffles from Chef in Training
½ cup unsalted butter, softened
½ cup white sugar
1 ½ cups flour
1 cup yellow cake mix (I used pink strawberry)
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles (I forgot to add this)

Truffle Coating:
16 ounces (8 squares) almond bark (or white candy melts)
4 Tablespoons yellow cake mix (I left this out as I wanted the coating to be white, not pink)
sprinkles

Beat together butter and sugar using an electric mixer until combined. Blend in vanilla. 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.