No-Bake Cake Batter Truffles

...well, isn't that a pretty title!

No-bake recipes are fantastic ~ one, if you've got kids they can help from start to finish, as there are no stove tops or ovens to worry about; two, a no-bake recipe always seems to be a simpler process {probably because the start-to-finish time is quicker}.  And I think we can all agree that all things cake {and cake batter} are indeed a good thing.

I happened across this scrumptious-looking picture of Chef in Training's creation on Pinterest, and I'm. In. Love.  What I especially like about these sweets is their versatility ~ you can use any flavor of cake mix you choose, although white-on-white does keep them looking pristine.  You can also match the truffles to any season or occasion, simply by switching up the color of the candy melts and/or the sprinkles.  Use white sugar sprinkles in January for wintery, snowball-esque treats; use the bright, multi-colored nonpareil sprinkles pictured for the perfect Easter desserts; coat the truffles with orange candy melts and black sprinkles for Halloween; etc.  

Cake Batter Truffles

Ingredients ~ Truffles
1/2     cup unsalted butter, softened
1/2     cup sugar
1 1/2  cups flour
1        cup yellow cake mix
1        tsp vanilla
1/8     tsp salt
3-4    Tbsp milk
2        Tbsp sprinkles

Ingredients ~ Coating
16       ounces {8 squares} almond bark, OR white candy melts
4         Tbsp yellow cake mix {if desired}
           sprinkles

Directions
Beat together butter and sugar using an electric mixer until combined.  Add flour, cake mix, vanilla, and salt;  mix thoroughly.  Add 3 Tbsp of milk and blend; add additional milk if necessary to create a dough-like consistency.  Mix in sprinkles by hand.  Roll dough into one-inch balls and place on a parchment paper- or wax paper-lined cookie sheet.  Chill formed balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark or candy melts in the microwave {in 30-second intervals, or using package instructions} until smooth.  Stir between intervals.  Once melted, quickly stir in cake mix until incorporated completely.  {For smoother-looking truffles, don't add cake mix}.  Using a fork, dip truffles into almond bark; shake off excess by tapping the bottom of the fork on the side of the bowl.  Place truffle back on the cookie sheet and top with sprinkles.  Repeat with remaining balls until finished.

Chill coated truffles in the refrigerator until serving.  Makes approximately 24-30 truffles.



Enjoy!

xoxo
Bean

{photo credit:  chef-in-training.com}