Cake Batter Truffles
Do you remember when Cold Stone first came out with cake batter flavored ice cream? Did you know my husband is the one that came up with the idea?
When we walked into waffle cone smelling Cold Stone and saw that they had cake battered flavored ice cream he said, “They stole my idea!”
Back in 2005, I was nine months pregnant with our first son working full time in Provo while John was staying with my family in Arizona training for football, trying to make it to the next level.
I was a little bummed with the situation. I was hormonal and lonely while my husband was celebrating holidays and having game night with all my family. But it was what we had to do at the time.
Cake Batter Truffles
For the truffles:
- 1 ½ cups flour
- 1 cup yellow cake mix
- ½ cup unsalted butter, softened
- ½ cup white sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 3-4 Tablespoons milk
- 2 Tablespoons sprinkles
- 16 ounces 8 squares almond bark or vanilla flavored coating
- 4 Tablespoons yellow cake mix
- For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed 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 or even better freeze in the freezer for about 30 minutes.
- For the truffle coating: While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. 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 truffle 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.