Cake Truffles

Recipe by nonnie4sj
READY IN: 2hrs 15mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/2 ounce) boxed cake mix, any flavor
  • 1 13
    cups water
  • 12
    cup oil
  • 16
    ounces liquid coffee creamer, complimentary flavor to cake
  • 12
    ounces chocolate chips, any flavor
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DIRECTIONS

  • Mix cake, water, oil and eggs and bake as directed on box.
  • Place cooled cake or scraps into a bowl in large pieces.
  • Using a fork, crumble the cake into a nice crumb.
  • Crumbled cake will be soft and fluffy.
  • Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms.
  • Put on decorator's/food safe gloves and begin mixing the crumb liquid mixture.
  • The cake central site says to use gloved hands because it’s easier to get the feel of the mixture for consistency reasons rather then using a fork or spoon but you can use a fork or spoon if you’d prefer.
  • Mix until a soft mushy dough forms.
  • Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baller; anything will work for this.
  • Place each ball on a platter.
  • Place platter into the freezer for about 30-90 minutes.
  • Meanwhile, place chocolate to be melted in a microwave safe bowl, microwave following melting directions.
  • After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon.
  • Place dipped balls back onto the parchment paper lined tray for drying.
  • TIP: Store frozen – un-dipped – cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set.
  • They are best served cold.
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