Sunday, January 10, 2010

Cake Truffles

I know I owe a few of you some recipes but this is too good not to post IMMEDIATELY. Ok so the cake balls..truffles.. balls.. Umm I like cake TRUFFLES better..sounds fancy, they are quite popular in the baking world right now. They seem to be all over the place.. They are tasty and easy to make, not to mention cute as a button. I'm nodding my head slowly waiting to be convinced.. the wait is over. Last night I ate these at our better-late-than-never holiday bakery party. Lisa Taylor, you are a rock-star! Cute, Check. Easy to make, check. Moist, check. Make your mouth sing, double check. MMMM Hit the high note on this one.. thanks Lisa!

Chocolate Truffles

1 package (18.5 oz.) chocolate cake mix
( + ingredients for making the cake)
½ cup butter or margarine, softened
½ cup unsweetened cocoa
½ cup powdered sugar
1 tsp. vanilla
½ cup of your favorite jam (I like seedless raspberry!)
2 packages (8 oz.) milk chocolate squares or chips (for dipping)

Prepare cake as package directs; cool. In saucepan, over medium heat, melt butter; add cocoa and sugar. Stir until smooth. Add vanilla and jam; stir until smooth and glossy. Remove from heat. Crumble cake and add saucepan mixture, mix until well blended and moist. Roll into about 1 inch balls. Melt Chocolate and dip chocolate cake balls in the chocolate. Place on wax paper and let cool until the chocolate is not shiny and is smooth and firm. Enjoy! Makes anywhere from 45 to 70 truffles depending on the size of the balls.

Note from Lisa: You can really get creative with this recipe. You can use any kind of cake, any kind of flavoring, and any kind of chocolate you want! My sister made truffles with a white cake, apricot jam and dipped in white chocolate. Instead of using jam, you can use peanut butter, caramel or butterscotch ice cream topping, or anything else you can think of. You can even put chopped nuts inside or sprinkled on top. You could roll a maraschino cherry in the cake mixture and then dip in chocolate. Get creative!

For the party, I actually split the mixture into thirds before adding the jam so that I could have three different flavors in one batch. I did add ½ cup of seedless raspberry jam to the first part, ½ cup of peanut butter to the second part, and ½ cup of caramel to the third part so that the flavoring was more prominent. If you make the recipe as it is written above, the flavoring will be more subtle.

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