CAKE TRUFFLE RECIPES

Steps:

• Cook the cake as directed on the box for a 13 X 9 cake.
• After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out.
• Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount).
• Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet.
• Chill for several hours (you can speed this up by putting in the freezer).
• Melt chocolate in the microwave per directions on package.
• Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.).
• Decorate as desired.
• NOTES:.
• For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures).
• If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up.
• I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with.
• I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores).
• The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).

Steps:

• 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.