1 box spice cake mix (plus ingredients called for on box)
1/2 tub store bought vanilla frosting
4 cups white chocolate candy melts
2 tablespoons white sugar
2 tablespoons cinnamon
Make cake as directed on box for a 9x13 inch pan. When cake is done, put in the fridge a few hours until completely cooled. When cooled, crumble cake into a large bowl. Add frosting and mix until it all sticks together (I used my hands and formed a big ball). Using a melon baller (or a tablespoon) form balls of dough, roll between palms to form smooth balls.
Place on a foil lined baking sheet. Put in fridge to chill for at least two hours.
Once cake balls are firmly chilled, melt chocolate in a double boiler on the stove. Remove cake balls from fridge and drop three to four at a time in the melted chocolate.
Spoon chocolate over top of truffles, when coated, remove truffle from chocolate using a spoon.
Tap against the side of the bowl a few times to remove excess chocolate.
Set on a piece of waxed paper and sprinkle with mixture of cinnamon and sugar.
Let cool until chocolate is completely set. Store tightly covered at room temperature.
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