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Saturday, January 7, 2012

Cake Batter Truffles

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Can you believe we’re seven days into the new year and this is the first dessert recipe I’ve posted? I did that on purpose. I knew after a few weeks of indulging over the holidays, most people are trying to start 2012 on the right track which, for many, includes eliminating or decreasing the amount of dessert in their diet. I knew if I bombarded you with sweet treats on January 2nd, there was risk of you shunning The Sweets Life.
Here we are now a few more days in. I’ve posted several healthy recipes the past few days, hopefully showing you that healthy food doesn’t have to be boring or bland. Now, however, it’s time to change things up. These little sugar bombs, better known as cake batter truffles, are just the thing! They’re super sweet, but they’re small, so you can portion control (or not, I’ll leave that up to you!).

Thanks to cake batter mix in both the filling and the coating, there’s no mistaking the flavor! Add this to the list of successful cake batter treats!

One Year Ago: Soft Gingersnaps with White Chocolate
Two Years Ago: Sweet Potato Chili

Cake Batter Truffles
from The Girl Who Ate Everything

-1 1/2 cups flour
-1 cup yellow cake mix
-1/2 cup unsalted butter, softened
-1/2 cup white sugar
-1 tsp vanilla
-1/8 tsp salt
-3-4 tbsp milk
-2 tbsp sprinkles
-16 oz (8 squares) white almond bark
-4 tbsp yellow cake mix
-sprinkles, for decoration

1. Beat together butter and sugar with an electric mixer until combined. Add cake mix, flour, salt, and vanilla, mixing well. Add milk and beat until a dough consistency forms. Stir in sprinkles.
2. Roll dough into one-inch balls. Place on a cookie sheet lined with wax or parchment paper. Chill for 15 minutes in the fridge or freezer.
3. Melt almond bark in the microwave in 30-second increments, stirring after each increment. When bark is smooth and melted, stir in cake mix until smooth.
4. Dip cake batter balls in almond bark to coat completely. Remove with a fork and place on wax or parchment paper lined baking sheet. Decorate immediately with sprinkles. Store in an airtight container in the fridge.