Cake batter truffles

These cake batter truffles from The Girl who Ate Everything are perfect for game-day (or any day)- bite-sized and perfect for snacking!

CAKE BATTER TRUFFLES

Yield: 24-30 truffles

Ingredients

For the truffles:

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles

Truffle Coating:

16 ounces white chocolate or semi-sweet chocolate (I used both)

4 Tablespoons yellow cake mix

sprinkles

Instructions

For the truffles:
Line a cookie sheet with parchment paper.  Beat butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla, and mix thoroughly. Add 3 tablespoons of milk (more if needed) to make a dough consistency. Mix in sprinkles by hand. Place on cookie sheet and chill in the refrigerator for 15 minutes to firm up.

For the truffle coating:

While dough balls are chilling, melt chocolate coating in microwave in 30 second intervals until smooth. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake off 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.  Chill cake batter truffles in the refrigerator until serving.