In honor of my 100th blog post and my friend Teresa's birthday yesterday I made these yummy treats.
1 ½ cups flour
1 cup white 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:
(6 squares) almond bark (or white candy melts)
1 Tbsp Crisco
Non-Preils
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 the Crisco 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.
I found that dipping the balls was by far the hardest part. Make sure you chill them. I didn't see that part of the recipe when I was making them. I think that would have helped a lot.
Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.
