Easy Cake Batter Truffles

I did not put the cake mix in the chocolate because I forgot.  My sister did one batch with and one batch without.  She will just use regular chocolate from here on out.  The cake mix made the chocolate harder to work with and didn't add much taste wise. Based on her recommendation, I'll leave it out in the future.

Also,  let my other truffles chill overnight but that does not work well with these.  They compacted in the fridge, and expanded after I dipped them.  Some of the chocolate cracked, and some of the inside oozed out through the hole in the bottom, lifting the truffle off the wax paper (Houston, we have liftoff).   

Easy Cake Batter Truffles
Recipe source: The Girl Who Ate Everything

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles (small, round, colored ones)

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

4 Tablespoons yellow cake mix

Sprinkles

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, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark 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.

Chill cake batter truffles in the refrigerator until serving. Makes around 50-55 truffles if you use the small cookie dough scoop.