Cake Batter Truffles
Source of Recipe
These are perfect for parties (don’t need to be refrigerated) and are the answer to any whiny kid at your backyard BBQ. Seriously, just make them. You can thank me later! Oh and did I mention….no heating the oven!
List of Ingredients
2 sticks butter, room temperature
1 box yellow cake mix
1 cup granulated sugar
1 cup flour
4 teaspoons vanilla extract
1/2 cup rainbow sprinkles
1 package white almond bark
4 teaspoons vegetable oil or shortening
rainbow nonpareils (small round sprinkles)
In a food processor with dough blade, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left.
Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.
While dough is chilling, melt almond bark in the microwave in 30 second increments, stirring each time. Once completely melted, stir in vegetable oil until smooth. Dip truffle balls in melted almond bark using toothpicks or a fork. Return to wax paper and sprinkle the tops with rainbow nonpareils.
Let truffles coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week. Truffles do not need to be stored in the fridge, but can be if you like them cold!