Valentine Cake Truffles

Yield: 32 truffles

Ingredients:

3 large eggs
1/3 cup oil
1/3 cup water
1 TBSP vanilla extract
1 box Simple Mills chocolate or vanilla cake mix
1 tub Simple Mills chocolate or vanilla frosting
2 – 2 ½ cups dark or white chocolate chips (dairy free, if necessary)
For garnish (optional): heart sprinkles, or whole or crushed freeze dried strawberries

 

Instructions:

  1. Preheat the oven to 350F, lightly grease an 8”x8” baking pan.
  2. Prepare cake batter according to the instructions on the box.
  3. Pour batter into pan and bake 40-45 minutes until a tester comes out clean.
  4. Cool the cake completely. Cut off edges (about a ½-inch perimeter around the cake) and discard. Since the edges are crisper, this prevents your cake truffles from having tough bits in them!
  5. Use your fingertips to crumble the remaining cake into fine crumbs.* 
  6. Line a baking pan with a rubber cooking mat or parchment paper. Set aside.
  7. Warm the frosting for about 30 seconds in the microwave until softened. It should be easily-stirable but not liquid.
  8. Pour the cake crumbs into a large mixing bowl. Add the softened frosting. Use a rubber spatula or wooden spoon to combine until you have a large ball of sticky batter.
  9. Scoop 1 TBSP portions and roll into balls. Place on the prepared baking pan, then repeat with the remainder of batter.
  10. Freeze 4 hours or overnight until firm.
  11. Melt ½ cup of the chocolate in the microwave or over a double boiler. Dip each cake truffle into the chocolate with a fork and turn to coat, then remove and tap the fork to remove excess chocolate. Place the dipped cake truffle back on the baking sheet and immediately garnish with sprinkles or whole or crushed freeze-dried strawberries. 
  12. Repeat with the remaining frozen cake balls, melting ½ cup portions of chocolate to dip into as needed.
  13. Allow cake truffles to set at room temperature before serving.

*It may help to leave the cake out overnight to dry slightly (the truffles will not be too dry), but that is not necessary. If you are having trouble getting the larger, soft clumps to crumble, rub them gently between the palms of your hands.

Notes:

  • For chocolate truffles, use chocolate cake mix, chocolate frosting and dark chocolate chips. For vanilla truffles, use vanilla cake mix, vanilla frosting and white chocolate chips.
  • If the truffles get too soft and start to release crumbs when dipping, refreeze until firm.
  • If you prefer to use solid chocolate bars, you may add ½ teaspoon melted coconut oil to your melted chocolate to soften (optional).
  • Store leftovers at room temperature for up to 4 days.