“Step away from the desserts.” These are the words I keep screaming to myself this entire holiday season…..so far it’s not working. I’m not a sweet eater, my nemesis is crunchy and salty snacks i.e. the pretzel, one of the truly most perfect foods in the universe. But, these cake batter truffles are truly a decadent delight. As you know by now, I’m not a baker. These little balls of happiness are easy to make and require absolutely no baking!! Think of the possibilities for them with different colored sprinkles and coatings for Christmas, Easter, Fourth of July and birthday cake varieties.
There are hundreds of different recipes for these little treats but this is the one that works best for me. I do not have a KitchenAid Mixer so I use a combination of my hand mixer and my own two hands to get the dough to come together. It works just great every time.
I hope you enjoy these as much as I do. I’m down to only two left from Christmas so I’m almost out of the woods! I’m working under the premise that they’re small and therefore not that many calories per truffle. Do I have you convinced yet?
- 1 stick (8 tablespoons) butter at room temperature
- 1½ cups yellow cake mix (or white cake mix) - I used Duncan Hines moist yellow cake
- ½ cup sugar
- ½ cup all purpose flour
- 2 teaspoons vanilla extract
- 16 oz (8 squares) white chocolate or vanilla candy coating
- red and green nonpariels (very small round sprinkles)
- Combine butter, cake mix, sugar, flour and vanilla extract in a large bowl.
- With a hand mixer and the dough beaters blend on low until the dough begins to come together.
- Continue to blend and work the dough with your hands until a firm dough forms and there are no more lumps.
- Roll dough into 1½ inch balls.
- Place on a large baking sheet covered with wax paper.
- Place dough balls in the freezer for 10 minutes.
- Melt the white chocolate (or candy coating) in a double boiler until it is silky smooth.
- NOTE - I make my own double boiler with a 2 quart saucepan filled up halfway with boiling water and a medium glass bowl on top of the pan.
- Dip the dough balls in the melted chocolate by piercing them with a knife or fork.
- Return them to wax paper and sprinkle the tops with the red and green nonpareils.
- Let the chocolate harden in the refrigerator for 20 minutes.
- Store in an airtight container for up to a week.
- They do not need to be stored in the refrigerator.
I have tried many times to effectively melt chocolate in the microwave and I just can’t get it right. The method I use is to create my own double boiler out of a 2 quart saucepan filled up halfway with boiling water and a glass bowl on top of it. I can’t believe how good the chocolate comes out! It’s perfectly melted and I never have to thin it to the proper consistency. It comes out silky smooth and stays melted for a long time.