Thursday, August 23, 2012

No Bake Cake Batter Balls aka heaven on my tongue!

No bake cake batter balls pinned By Chef in Training

•1/2 cup unsalted butter softend
•1/2 cup sugar
•1 1/2 cups flour
•1 cup yellow cake mix dry
•1 tsp. vanilla
•1/8 tsp. salt
•2 Tbsp. sprinkles
•16 oz white dipping chocolate
•4 Tbsp. yellow cake mix dry

1. Beat together butter and sugar using an electric mixer until combined. Blend in vanilla. 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.

2. 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. {Note: for smoother looking truffles, don't add cake mix to melted chocolate, just leave it by itself}

3. Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

The verdict:  These are amazing melt in your mouth yummy goodness!!! They are cheap to make.  I had all the ingredients on hand except for the cake mix ($1.35) and the almond bark/white chocolate ($2.50).  They are relatively quick to make too.  Mixing and doing the balls was easy.  The only time consuming part was dunking them in the almond bark.  I don’t know why but this is never a simple thing for me.  I end up covered in chunks of white chocolate and making a huge mess.  Also, remember to dip a few balls, put on the wax paper and then add the sprinkles.  My first batch I dipped all of them and then when I went to add the sprinkles on top, half of them were already dry so the sprinkles didn’t stick.  I also tried a batch where I added a few mini chocolate chips and used chocolate almond bark.  I would try that again but not add the cake mix to the almond bark as directed.  The chocolate stuff never seems to melt as well so these were less covered balls and more balls with chocolate drizzle and dollops all over them.  Regardless, they tasted awesome and the kids gobbled them up like they were going out of style.  If for some reason they don’t get devoured in one sitting, they can be stored in the fridge and are just as good a few days later.  If you like cake batter these are a must try!  I will definitely be taking these to future gatherings and making for a quick portion controlled snack to have around the house.  

1 comment:

  1. I am addicted to these things -- could eat a dozen with no problems. I saw your pin about rice krispies made with cake batter. Rice Krispies were on sale at Hy-Vee last week, so I'm going to give that "pin" a go, and let you know (I'm a poet, and didn't even know it!)!!