Fellow cake batter lovers - rejoice! It is time for another batter infused recipe and this one is even better than the last. These little truffles are easy to put together and highly addictive. Next time I make them I am going to have to send most of them to the office with Shelby because I couldn't stop eating them. They have all the flavor of cake batter with the texture and richness of sugar cookie dough. Delish.
Cake Batter Truffles
adapted from The Girl Who Ate Everything
1/2 cup Unsalted Butter, softened
1/2 cup White Granulated Sugar
1 1/2 cups All-Purpose Flour
1 cup Yellow Cake mix (dry)
1/8 teaspoon Salt
1 teaspoon Pure Vanilla Extract
3-6 Tablespoons Milk
2 Tablespoons Sprinkles
8 squares (16oz) Vanilla Almond Bark
4 Tablespoons Yellow Cake Mix
For the truffles:
In an electric mixer, beat butter and sugar until well combined. Add flour, cake mix, salt, and vanilla. Mix well. Add 3 Tablespoons of milk and mix. Continue adding milk, 1 Tablespoon at a time, until you it reaches a dough consistency. Stir in sprinkles with a spoon.
Scoop dough with a 1-inch cookie scoop and roll with your hands to form a ball. Place on a cookie sheet lined with waxed paper. Chill in the refrigerator for 15 minutes.
For the coating:
Melt almond bark in the microwave, 30 seconds at a time until melted. Stir at each interval. Once melted, immediately stir in cake mix until blended completely. Using a fork, dip truffles into the almond bark and shake off excess by tapping the bottom of the fork on the side of the bowl. Place truffle back on the waxed paper lined cookie sheet and immediately top with sprinkles. Repeat with remaining balls.
Makes about 2 dozen truffles.