Foodie Friday! - Cake Batter Truffles

 

 

Well it is that time of year - Holiday Baking Time! 

 

 

I asked our kids and grandkids what their favorite treat was at our house and came up with a list of their favorites to make for our Christmas get-togethers coming up.  One item on the list was Cake Batter Truffles.  I thought you would enjoy the recipe as much as our family has.

 

 

Easy Cake Batter Truffles
Recipe source: The Girl Who Ate Everything and Six Sisters Stuff

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

 

Truffle Coating:

16 ounces (8 squares) almond bark

4 Tablespoons 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. 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.

 

 

I froze these last year and the filling expanded in the freezing process, causing some of them to "leak" a bit of filling.  This year I think I will just refrigerate them.   While it didn't affect the taste at all,  I think they would be prettier just refrigerated. 

 

 

Please note there is no raw egg in this recipe.  I'm not one to worry about eating cookie dough, etc.  Heaven knows I have eaten more than my fair share  of raw doughs in my lifetime, but for those who are more cautious this recipe is worry free! 

 

 

Enjoy and Happy Holiday Baking!