Cake Truffles

November 15, 2007 at 12:53 pm Leave a comment

Armed with new suggestions from fellow foodies I returned to my naked truffles with a new sense of determination and… SUCCESS!

(Recipe from ConfectionsOfAFoodieBride | photos from me!)


1 standard cake mix (homemade or pre-packaged)
2 cups frosting (flavored to compliment the cake)
6 oz Chocolate (dark, semi-sweet, or white) to coat the truffles
4 oz add-ins (optional) such as mini-chocolate chips, nuts, preserves, dried fruit, etc.

[NOTES: I made the Pillsbury white cake, buttercream frosting with strawberry preserves, dipped in white chocolate recipe.]


> Bake the cake in a 9×13 pan as directed by the recipe. Allow cake to cool in pan for 5-7 minutes (should still be warm, but not hot).
> Tear the cake into small pieces. Add the cake, frosting, and any add-ins to a bowl and combine. Do not over mix – the cake/icing mixture should be “swirly,” not homogeneous.
> Use a small dough scoop and form the mixture into balls and refrigerate or freeze until firm.
> Melt the chocolate over a double-boiler and use two forks to roll the truffles into the melted chocolate. Place the truffles on a cookie rack to rest so that they don’t “grow feet.” (You can refrigerate briefly to speed up the process.) Serve when the chocolate coating has cooled and hardened completely.
> Add food coloring to white chocolate for a decorative drizzle.

The flavor combinations are limitless:
– Carrot cake & cream cheese frosting, dipped in white chocolate
– Yellow cake & dark fudge frosting, dipped in semi-sweet chocolate
– Italian cream cake with toasted pecans & cream cheese frosting, dipped in white chocolate
– Chocolate cake with raspberry preserves & chocolate frosting, dipped in dark chocolate
– German chocolate cake and coconut-pecan frosting, dipped in chocolate
– White cake with strawberry preserves & buttercream frosting, dipped in white chocolate
– White cake with peach preserves & buttercream frosting, dipped in white chocolate
– Angel food cake with strawberry preserves, dipped in white chocolate

Clara suggestions:
– devils food cake mix w/ cream cheese frosting, dipped in white chocolate
– chocolate cake w/ peanut butter, dipped in chocolate

* TIP: about refrigeration – the truffles will keep at room temperature for 3-5 days. If you opt to store the truffles in the fridge, you’ll need to pull them out just before serving to avoid condensation and weepy chocolate. Click here for tips/tricks on melting chocolate!


[NOTES: I had issues with the chocolate dipping part b/c using forks was not working for me so I used toothpicks to dip into the chocolate. Worked so much better IMO!]

Obviously my decorative chocolate drizzling method is seriously lacking but it was fun!

Husband rating: A+
He actually ate some of the naked truffles b/c he thought it was done!

Wifey rating: A/A+
Delicious but a little *too* rich… I could barely eat more than one.


Entry filed under: chocolate, dessert.

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