Cake Mix Truffles Recipes

CAKE TRUFFLES RECIPE

Steps:

• Prepare cake mix with the amount of oil, water and eggs directed on the box. Bake in a 9"x13" pan according to package directions.
• Let cake cool completely, then break apart and crumble until fine crumbs form.
• Stir in the frosting until a dough forms. If the dough seems dry, you can add additional frosting, 1 tablespoon at a time, until desired consistency is reached.
• Roll the cake mixture into tablespoon sized balls. Place the balls on a parchment lined baking sheet and chill for at least one hour.
• Melt the candy melts in a bowl in the microwave, heating for 30 second increments, then stirring until completely smooth.
• Place each cake truffle on a fork and use a spoon to pour the candy melts over the cake truffle. Tap against the side of the bowl to remove excess candy melts.
• Place each truffle on a parchment lined sheet pan. Top with sprinkles.
• Repeat the process with the remaining cake truffles and candy melts. Store in the refrigerator until ready to eat. Can be made up to 3 days in advance.

CAKE TRUFFLES

Steps:

• Cook the cake as directed on the box for a 13 X 9 cake.
• After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out.
• Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount).
• Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet.
• Chill for several hours (you can speed this up by putting in the freezer).
• Melt chocolate in the microwave per directions on package.
• Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.).
• Decorate as desired.
• NOTES:.
• For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures).
• If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up.
• I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with.
• I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores).
• The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).

TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
• Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
• Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
• In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.