68
18 Jun 12 at 12 pm
Reblog

{No Bake} Cake Batter Truffles

Source - http://www.thenovicechefblog.com/2012/06/cake-batter-truffles-food-processor-giveaway/

Yield: 42 Truffles

ingredients:

1 stick (8 tablespoons) butter, room temperature
1 1/2 cups yellow cake mix
1/2 cup granulated sugar
1/2 cup all purpose flour
2 teaspoons vanilla extract
1/3 cup rainbow sprinkles

16 oz (8 squares) white almond bark
2 teaspoons veg oil or shortening
rainbow nonpariels (small round sprinkles)

directions:

In KitchenAid Food Processor with dough blade, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left.

Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.

While dough is chilling, melt almond bark in 30 second increments, stirring each time. Once completely melted, stir in vegetable oil until smooth. Dip truffle balls in melted almond bark using toothpicks or a fork. Return to wax paper and sprinkle the tops with rainbow nonpareils.

Let truffles coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week. Truffles do not need to be stored in the fridge, but can be if you like them cold!

{No Bake} Cake Batter Truffles
Source - http://www.thenovicechefblog.com/2012/06/cake-batter-truffles-food-processor-giveaway/
Yield: 42 Truffles
ingredients:

1 stick (8 tablespoons) butter, room temperature1 1/2 cups yellow cake mix1/2 cup granulated sugar1/2 cup all purpose flour2 teaspoons vanilla extract1/3 cup rainbow sprinkles
16 oz (8 squares) white almond bark2 teaspoons veg oil or shorteningrainbow nonpariels (small round sprinkles)

directions:

In KitchenAid Food Processor with dough blade, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left.
Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.
While dough is chilling, melt almond bark in 30 second increments, stirring each time. Once completely melted, stir in vegetable oil until smooth. Dip truffle balls in melted almond bark using toothpicks or a fork. Return to wax paper and sprinkle the tops with rainbow nonpareils.
Let truffles coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week. Truffles do not need to be stored in the fridge, but can be if you like them cold!
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    I want this to be my first creation. :-)
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