Cake Batter Truffles


Cake Batter Truffles

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

Almond Bark

Rolled up & ready to cool in fridge
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.

Cake Batter Truffles

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Oreo Truffles


Oreo Truffles

My Mom told me about these little gems recently, and how incredibly scrumptious they were, so it goes without saying… I just had to try them out. I did last night and she was NOT kidding! Today, I brought them into work and they went over like gangbusters! In addition, everyone was shocked that they’re only made up of three ingredients and the inside is totally creamy! They do take a little bit of work to put together, but I promise you, it is well worth the effort!

I decided to divide the recipe in half and make these smaller than one inch instructed on Kraft’s site (although they look larger in the picture), and thought they were the perfect size.

Ingredients

  • 36 Oreo cookies, finely crushed
  • 1 (8 oz.) package of Philly cream cheese, softened
  • 4 packages (4 oz.) Bakers semi-sweet chocolate, melted
Peanut butter oreos in food processor
Peanut butter oreos in food processor
Oreo crumbs
Oreo crumbs

Directions

  1. Break Oreos into small pieces, place into food processor (or blender) and grind to fine crumbs.
  2. Reserve 1/4 cup of the crumbs.
  3. Combine cream cheese & remaining crumbs in a bowl until well blended.
  4. Shape into approximately 48 (1 inch) balls.
  5. Put in freezer for 15 minutes to harden.
  6. Melt chocolate in microwave* or in a chocolate warmer (my favorite).
  7. Dip the oreo-cream cheese balls into chocolate, using one or two forks, or a toothpick, until covered, and place on wax or parchment paper-covered rimmed baking sheet.
  8. Sprinkle immediately with reserved crumbs and refrigerate for 1 hour or until firm.

* To melt chocolate: Place chocolate in microwavable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

Store in airtight container in fridge.

A Different Batch Using Milk Chocolate & Almond Bark
A different batch made with milk chocolate & almond bark

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