Cake Batter Truffles

Cake Batter Makes Me Happy.

Valentine's Day = sweets for your sweet.  This year put away the generic heart shaped box of chocolates, and opt to make these cake batter truffles instead.  If your special someone is anything like me, they too, love eating raw batter.  Mmmm, healthy.

I'd like to say that I made these for J, or better yet, he made these for me.  However, these two bite wonders are actually headed to a potluck Valentine's party @ my mom's work.  This is a good thing.  Truffles are sort of like Timbits.  You never have just one...

Happy Valentine's Day Mom!  You are sure to win the popularity contest tomorrow.  xoxo.

Cake Batter Truffles

1 ½ cups flour

1 cup white cake mix
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
1 Tablespoon sprinkles

Truffle Coating:
10 ounces vanilla candy melts
Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons 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, place candy melts in a microwave safe bowl and melt according to package directions. 

Using a fork, dip truffles into melted chocolate and shake off excess 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.
Store truffles in refridgerator until serving.

Yields: 24 truffles

Recipe slightly altered from: The Girl Who Ate Everything


  1. Well, these are almost too adorable to eat!

  2. We don't have a tradition of cake batter things like this in New Zealand. Looks very interesting. Thanks for linking it in to Food on Friday.


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