Secrets from the Cookie Princess: Cake Batter Truffles

I know right? Little balls of birthday cake flavor wrapped in candy coating and topped with sprinkles. It's like a portable, one-bite birthday party! And they are amazing! Who knew you could dunk a ball of birthday cake in a little almond bark, top it with sprinkled and get something so fun and so delicious. Rachel had a birthday a couple weeks ago, so I whipped up a batch of these tasty truffles for the occasion. Dave thought that were amazing, and Rachel was excited because she wouldn't be obligated share them with her husband since he's not a fan of white chocolate or almond bark. He's certainly missing out, but that just means more for the rest of us.

I pinned these ages ago from Jessica at The Novice Chef. They just looked like so much fun and I'm so glad I finally had a reason to make them. Super simple to make and absolutely delicious, these would be excellent for a party, shower, or any sort of get together. I dipped them in almond bark, according to the recipe, but white chocolate would be fine. And if you'd like them color coordinated for a fun event, just use your choice of colored candy melts. Better yet, use a flavored cake mix, color coordinate the sprinkles and the candy coating, and you'll have infinite combinations of flavors. The truffle mix was easy to make and the balls formed perfectly using a silicon bottomed cookie scoop. You could probably also use a regular cookie scoop or form by hand, but be sure to press firmly to back the truffle mix together so they don't fall apart when you dip them. Make, share and enjoy!

Cake Batter Truffles

Ingredients

1/2 cup butter, softened
1 1/2 cups yellow cake mix
1/2 cup sugar
1/2 cup flour
2 teaspoons vanilla extract
1/3 cup rainbow sprinkles
12 ounces white almond bark
rainbow nonpariels, for decorating

In the bowl of a food processor fitted with a dough blade, add butter cake mix, flour, sugar and vanilla. Turn processor on and mix to combine until a dough forms without lumps, stopping to scrape the sides of the bowl as needed.

Turn dough into a large bowl and fold in sprinkles with a spatula or spoon.

Roll dough into 1 inch balls either by hand or use a cookie scoop. Note: I used a small, silicone bottomed scoop, but a small cookie scoop would work as well. Place balls on a parchment or Silpat lined baking sheet and freeze for 10 minutes.

Melt almond bark in microwave in 30 second increments, over a double boiler or in a Wilton Chocolate Melting Pot until smooth. Dip each frozen truffle in melted almond bark to coat, allowing excess to drip off. Place on a tray lined with waxed paper or Silpat, then decorate with nonpareils.