Strawberry Cake Truffles

• Ingredients

  • 1 Package of Strawberry Cake Mix.
  • 1 Cup of Water.
  • 1/3 Cup of Vegetable Oil.
  • 3 Eggs.
  • 3/4 Cup of Pre-Made Cream Cheese Frosting ( I used Pillsbury.
  • 9x13" Pan.
  • 20 Ounces of Almond Bark.
  • 1/2 Cup of Vegetable Shortening.
  • Red Food Coloring (Optional.
  • Red Decorating Sugar (Optional.

Found on hollyscheatday.com

Description

Ingredients

• 1 Package of Strawberry Cake Mix.
• 1 Cup of Water.
• 1/3 Cup of Vegetable Oil.
• 3 Eggs.
• 3/4 Cup of Pre-Made Cream Cheese Frosting ( I used Pillsbury).
• 9x13 Pan.
• 20 Ounces of Almond Bark.
• 1/2 Cup of Vegetable Shortening.
• Red Food Coloring (Optional).
• Red Decorating Sugar (Optional).

Directions

• Preheat your oven to 350 degrees F. Spray your 9x13 pan with baking spray and set aside. With a handheld or stand mixer with paddle attachment place your cake mix in the bowl, then the water, oil and eggs mixing all of these ingredients together until well incorporated. Pour your bake batter into your pan and bake 22-24 minutes (I took mine out precisely at 24). Cover and place in your fridge to let it cool completely. Once cooled, crumble the whole cake with your hands into your bowl, then place your frosting into the bowl as well and beat until evenly blended. Line a pan with wax paper and using a mini ice cream scoop or spoon roll cake mixture into 1.5 inch balls and place on the paper, cover and freeze for at least an hour.
• Using a double boiler (which I used) or a microwave safe bowl, place your almond bark and shortening, heating until completely melted and smooth. Now drop your cake balls into your melted coating making sure to completely coat each ball, carefully removing them using a spoon or toothpicks and placing back onto your wax paper. If you would like to put decorating sugar on top, make sure to do it as soon as you place onto your paper because this coating sets very quickly. These can be served immediately or covered and placed in the fridge.