Cake Batter Truffles
1 1/2 cups flour 1 cup yellow cake mix 1/2 cup unsalted butter, softened 1/2 cup white sugar 1 tsp. vanilla 1/8 tsp. salt 4 Tbl. milk 2 Tbl. sprinkles
Truffle Coating: 16 oz. almond bark or white candy melts 4 Tbl. yellow cake mix sprinkles
(Note â€“ I doubled this recipe so that I could use almost the whole box of cake mix. And because one can never have too many truffles.)
Beat together butter and sugar. Add the cake mix, flour, salt and vanilla and mix thoroughly. Add 4 Tbl. milk to make a good dough consistency. (Use more or less, depending on how itâ€™s looking to you. You should be able to make a nice firm ball of dough with it.) Mix in the sprinkles by hand. Roll into 1â€³ balls and refrigerate for 15 minutes.
Melt the almond bark in the microwave (30 seconds at a time, so that you are careful not to burn it.) When itâ€™s melted, stir in the cake mix. Dip the balls into the coating with a fork, tapping the fork on the side of the bowl to remove excess coating. Place on a cookie sheet and top with sprinkles right away, since the bark will harden quickly. Chill until ready to serve. A doubled recipe makes about 3-4 dozen truffles.