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

Rolled up & ready to cool in fridge

Directions

1. Beat together butter and sugar using an electric mixer until combined.
2. Add cake mix, flour, salt, and vanilla and mix thoroughly.
3. Add 4 tbsp. of milk to make a dough consistency.
4. Mix in sprinkles by hand.
5. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
6. Chill balls in the refrigerator for 15 minutes to firm up.
7. 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)
8. Once melted, quickly stir in cake mix until incorporated completely.
9. 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.
10. Place truffles back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
11. Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

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