Cake Truffles
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Cake Truffles
Cake Truffles
Ingredients
Ginger Spice:
1 box spice cake mix, baked according to package directions
1 container cream cheese frosting
1/2 cup finely chopped crystallized ginger
1 tsp. McCormick Pumpkin Pie Spice
2 (12- oz.) bags white chocolate chips, melted with 2 tbsp. shortening
Finely chopped walnuts (optional topping)
Crushed gingersnaps (optional topping)

Triple Almond:
1 box white cake mix, baked according to package directions
1 container white frosting
1 (7- oz.) tube almond paste, finely crumbled
1 tsp. almond extract
2 (12- oz.) bags milk chocolate chips, melted with 2 tbsp. shortening
Sliced almonds, lightly toasted and crushed (topping)

Chocolate Peppermint:
1 box chocolate cake mix, baked according to package directions
1 container chocolate frosting
2 tsp. peppermint extract
2 (10- oz.) bags bittersweet or white chocolate chips, melted with 2 tbsp. shortening
Finely crushed candy canes (topping)

Coconut Snowball:
1 box vanilla cake mix, baked according to package directions
1 container vanilla frosting
2 tsp. coconut extract
2 (12- oz.) bags white chocolate chips, melted with 2 tbsp. shortening
Sweetened, flaked coconut (topping)
Shortening
Directions

Prep: 1 hour, Chill: several hours, Makes: 60 truffles per batch

1. Crumble cooled cake into a large bowl. Add frosting and other flavor ingredients called for in each recipe; mix well using your hands. Cover and refrigerate for several hours to firm.

2. Roll into 1-inch balls and freeze for at least 1 hour. (May be made several days ahead.) Using bamboo skewers, dip each in melted chocolate. Tap skewer on the edge of the bowl to shake off excess chocolate and place on foil or waxed paper lined baking sheets and sprinkle with toppings. Store tightly covered in the freezer, and remove from freezer just before serving.