Chocolate Cake Truffles

• Baking & Spices

  • 1 box Chocolate cake mix
  • 1 16 ounce container Chocolate frosting

• Desserts

  • 2 12 ounce bag Cocoa candy melts, dark

Found on sprinklesandsauce.com

Description

Ingredients

• 1 box of chocolate cake mix
• 1 16 ounce container of chocolate frosting
• 2 12 ounce bag of dark cocoa candy melts

Directions

• Using a 9 x 13 cake pan, bake the cake according to the instructions on the back of the box.
• When the cake has cooled, divide the cake into four.
• In a large bowl, add the cake pieces and using two forks, crumble the cake pieces into a fine texture. There should not be any large pieces of cake left.
• Then add half a container of frosting into your crumbled cake and mix it in. If you need to make your mixture more moist, add frosting a little bit at a time until you reach your desired consistency.
• The mixture needs to be moist enough so that you are able to roll it with your hands into 1-1.5 inch balls and still hold a round shape.
• Set the cake balls on a baking sheet covered with wax paper.
• Once all the cake balls are rolled and ready, cover the baking sheet with plastic wrap and put it in the freezer until the balls are firm, but not frozen.
• In the meantime, in a double broiler, melt your cocoa candy melts until smooth.
• Place one ball at a time into the bowl of melted candy melts and make sure the entire cake ball is covered.
• To remove the cake ball from the bowl, use a spoon and holding the spoon over the bowl, gently tap your hand thats holding the spoon to remove any excess candy coating.
• Then transfer the coated cake ball onto a baking sheet covered with wax paper.
• Repeat with the remaining cake balls.
• Let the coating set and dry completely before lifting the cake ball off the wax paper.
• You can decorate your cake truffles with sprinkles or swirls or drizzle them with white chocolate candy melt before they completely dry.