Truffles that taste like cake batter. Not cake. The batter. Plus white chocolate and sprinkles. The end. I ate six of these at about 9 pm. The double end.
It’s fun to bake with ma friends. Especially when making candy. Candy is so detailed and stressful for me that it is nice to have someone to help decorate, or at least to DJ and chat cheerfully while I agonize over whether my chocolate is tempering correctly.
I cheated and used almond bark this time though. And I didn’t even have my camera, so this confectionery experience was just fun friends time.
Make these immediately, eat six, and then bring the rest to work. The triple end,
Cake Batter Truffles
Adapted from everywhere via The Messy Cook
½ cups butter, softened
½ cups white sugar
1-½ cup flour
1 cup yellow cake mix + 2 heaping tablespoons yellow cake mix
⅛ teaspoons salt
1-½ teaspoon vanilla
4-6 tablespoons milk
12 ounces (1 1/2 cups) almond bark or candy wafers + sprinkles
Beat the softened butter and sugar together in a large bowl. Add in the flour, cake mix, salt and vanilla. The mixture will be very dry at this point. Add in the milk until the mixture comes together into a firm dough. I had to add more milk to make things come together.
Roll 1″ balls of dough and drop them in the freezer to firm up. Melt the almond bark in the microwave or in a bain marie, stirring until smooth. Remove the frozen dough from the freezer and drop them in the melted bark, rolling around until they are coated. Remove with a fork, tapping off the excess bark and remove to a parchment-lined counter. Slide the truffles off the fork with a toothpick and clean up the bottom of the truffle so you don’t get those flat edges. Work in batches of about five truffles at a time, decorating with desired sprinkles.
Let cool until the almond bark is hardened. Store in an airtight container.