Ingredients:
- 1 box red velvet cake mix, and ingredients to make the cake
- 1 can (16 oz) prepared cream cheese frosting
- 1 lb candy coating, white or dark chocolate
- Sprinkles or small candies to decorate (optional)
Preparation:
1. Prepare and bake the red velvet cake mix according to the directions of the package for a 9x13 cake. Once baked, allow the cake to cool completely.
2. Crumble the cake into a large bowl and work it with your hands until it is in small pieces. If desired, reserve a few spoonfuls of crumbs to use as decorative toppings on the finished truffles.
3. Spoon three-fourths of the frosting into the bowl and stir with a rubber spatula until the mixture is well-combined. It should be very moist and hold together if you squeeze a ball of cake between your fingers, but not too wet or greasy. If the cake mixture is still a bit dry, add more frosting to get it to the desired consistency.
4. Using a small cookie or candy scoop, scoop out small balls of cake and roll between your palms until they are round. Place the cakes balls on a baking sheet covered with aluminum foil, and refrigerate them while you prepare the candy coating.
5. Place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating.
6. Using dipping tools or a fork, submerge a cake ball in the melted candy coating. Remove it from the coating and drag the bottom across the lip of the bowl to remove excess coating. Replace the dipped truffle on the foil-covered baking sheet. If desired, top it with a sprinkle of cake crumbs, small candies, or other decorations while the coating is still wet. Repeat with remaining cake balls.
7. Refrigerate the truffles to set the coating completely, about 20 minutes. These cake truffles are best served at room temperature, and can be stored in an airtight container in the refrigerator for up to a week.
Posts
