A few months ago, I made some amazing Oreo truffles and wanted to do something similar for the potluck we had at work yesterday to celebrate the 4th. I saw these a while back and saved the recipe from Six Sisters’ Stuff, and followed it exactly as written, with the exception of using only red, white & blue sprinkles and adding American flag toothpicks on top to make these patriotic for the occasion. I’m not a huge cake batter fanatic (although I do like it a lot), but apparently, there are tons of people out there who are! I thought they were great, and received rave reviews, so have to say they were a success 🙂 Not to mention, I think they’re really cute!
Ingredients
- 1 ½ cups flour
- 1 cup yellow cake mix
- ½ cup unsalted butter, softened
- ½ cup white sugar
- 1 tsp. vanilla
- 1/8 tsp. salt
- 4 tbsp. milk (I used skim)
- 2 tbsp. sprinkles
Truffle Coating
- 16 oz. (8 squares) almond bark (or white candy melts)
- 4 tbsp. yellow cake mix
- Sprinkles
Directions
- Beat together butter and sugar using an electric mixer until combined.
- Add cake mix, flour, salt, and vanilla and mix thoroughly.
- Add 4 tbsp. of milk to make a dough consistency.
- Mix in sprinkles by hand.
- Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
- Chill balls in the refrigerator for 15 minutes to firm up.
- While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. (I used my chocolate warmer)
- Once melted, quickly stir in cake mix until incorporated completely.
- Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl.
- Place truffles back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
- Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.
