Have you heard of Cake Batter Truffles?
They're made using cake mix (from a box) and a few other ingredients. They're incredibly moist and tender . . .alot like a traditional chocolate truffle in texture.
Here's the best part . . . there's no baking involved, just mixing and refrigerating.
I made traditional Cake Batter Truffles for the first time here. Aren't they pretty with rainbow sprinkles!
They're easy and fun to make, as well as eat . . . with their crisp chocolate shell and soft, sweet interior.
If you like lemon, then you'll love these petite lemon truffles!
I think they're just perfect for a Summer picnic or Shower!
Here's what you need . . .
1/2 cup unsalted butter, softened
1/2 cup sugar
1 1/2 cups flour
1 cup LEMON cake mix, dry
Zest of 1 small lemon
1 tsp. vanilla
3 Tablespoon milk
1/8 tsp. salt
2 Tbsp. sprinkles
16 oz white dipping chocolate or Almond Bark
(I prefer Almond Bark)
Preparation
Beat together butter and sugar using an electric mixer until combined. Add lemon zest. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 1 Tablespoon 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.
While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. 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.
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